>>2626498Nta, but ignore
>>2626559, that anon has no idea what they are talking about.
The acidity in tomatoes is not that high to begin with. If the cast iron is enameled, you can cook whatever the fuck you want in it, neither acidity nor alkalinity within the ranges typically used by cooking can harm the enamel.
For normal cast iron, we are talking about the seasoning, which some people say acidity can harm. Even if that was true, it would harm it very slowly and due to how cast iron is used the seasoning is essentially repaired and built upon every time you cook anyways, so the limited damage it does doesn't matter in the grand scheme of things.
The way I see it, proper seasoning is polymerized. Acidity, especially limited acidity like in tomatoes isn't going to damage that properly polymerized coating. So I cook with tomatoes or wine like normal. The only situation I could see where it might be bad is if you make a lot of stews, regularly, always with high acidity (tomato/wine based), that stay in the cookware for long times and you do not cook anything non acidic with the cookware in-between.
Not even using soap when washing damages polymerization unless it's old lye based soap and that is much more harmful.
One valid issue is that acidic foods can be more likely to get a metallic off taste if you leave them in cast iron for too long.
My honest advice: Cast iron gets better when you use it, so use it. Babying it misses the entire point. Using it in suboptimal conditions (acidic foods, no pre-seasoning, wrong cleaning) is still better than not using it at all. And if everything fails, worst case you'll get some rust. Remove that rust and reseason and you have a piece of cookware with lessons learned. Not that that ever happened to me.
>>2626559Anon enamel is fused glass particles. No acidity in food will damage that. Glass is about as nonreactive as it gets.
