I live in France where there is an abundance of tomatoes at this time of year and I roast batches to make sauce to keep in the freezer.
I have just done this as usual roasting them for 2 hours at 180° and find it has completely removed the non stick coating from the roasting pan......although the tomatoes look fine.
I put the tomatoes cut side down and drizzled oil over them. I usually oil the pan first but forgot this time.
Has anyone had this happen? I have used the pan many times before.
Good Morning Thursday 25th April 2024
Gary Glitter programme Tuesday
Washing bio gel or quid in the drum
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