, wine-based sauces, and citrus-heavy recipes can slowly weaken the seasoning layer when cooked for long periods. Acidic foods may also pick up a slight metallic taste if they remain in contact with the bare iron surface. A small amount of acidity used briefly is usually not a major concern, but long simmering recipes are often better suited for stainless steel or enameled cookware
Foods You Should Avoid Cooking in a Cast Iron Skillet and How to Protect Your Pan
