One category to be careful with is highly acidic foods. Ingredients such as tomatoes, vingar, 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
