#4 Watch acidic foods
Cooking acidic foods can erode the seasoned layer on your cast-iron cookware, which takes time to develop and enhances the flavors of your dishes. They also increase the risk of rust, potentially damaging the cookware and reducing its life span. A quick cook with tomatoes or other acidic foods can be fine, but avoid long-simmered tomato sauces and stews if you want to protect your pan’s seasoning. Enameled cast iron pans are better-suited for longer acidic cooks, as the coating prevents the acid from interacting directly with the cast iron.
