Acidic ingredients are among the biggest threats to cast iron. Tomatoes, vinegar, citrus juice, and similar foods can erode the seasoning layer and react with the metal beneath, sometimes leaving dishes with an unpleasant metallic edge. While a quick splash of tomato now and then may not ruin a well-seasoned pan, slow-cooked sauces or long simmers heavy with acid are better handled by stainless steel or enameled cookware designed for that purpose.
What You Should Never Cook in a Cast Iron Skillet (and Why)
