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Rant: a buddy swore my carbon steel pan was ruined, then 2 minutes of scrubbing proved him dead wrong
So my buddy Dan is one of those guys who has a hot take for everything, and his latest one was that once you cook tomatoes in carbon steel, the pan is done for good. He said it with so much confidence that I almost tossed my 10 inch skillet after a shakshuka night in February. Instead I looked it up and decided to just reseason it, which took maybe 20 minutes of scrubbing with steel wool and a thin coat of oil in a 450 degree oven. That pan now slides eggs better than it did when it was new. What got me is how fast a confident wrong take spreads, because two other people in our group chat started repeating it like it was a fact. Dan still says he read it somewhere, but he can't tell me where. Is there a cooking myth you keep hearing from people who sound really sure of themselves?
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