You saved me! lol!
I think that the trick is to do exactly as was suggested here and think of the skillet as a grill. Stick primarily with meats and fats for awhile.
For the bratwurst, I seared the sausages, then added the water, put on a lid and let it simmer. It worked just as well as frying to add another layer of season. So we’ve got some play.
I know there’s got to be a way to do the tomato stuff, though. My grandpa used to make chili in a cast iron pot... come to think of it, I don’t remember him *ever* washing the damn thing. Maybe baking the sauce into the season would help?
I’m going to experiment with the little pan.