Yes. You can cook tomato sauce in a well-seasoned cast iron pan as long as the cook time is short. Lodge, the U.S. cast iron maker, says acidic ingredients like tomatoes, citrus, and wine are fine for quick dishes, but as a general rule they should not sit directly in bare cast iron for more than about 45 minutes; for all-day simmered sauces, use enameled cast iron instead.
Long contact with acid can break down the pan’s seasoning and give the food a metallic taste, and new or thinly seasoned pans are the most vulnerable. Move the sauce out of the pan soon after cooking, then wash, dry, and lightly oil the skillet. If the seasoning does get stripped, the pan can simply be re-seasoned.
Source: Lodge Cast Iron: 3 Tips for Cooking Acidic Foods in Cast Iron
Image: Shakshuka (Unsplash) by Jaroslaw Ceborski, CC0, via Wikimedia Commons.
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