Have a question on cast iron; have been using it for over 40 years but have recently been seeing bad reviews as far as using high acid foods like tomatoes. Have to admit, that while I've added tomatoes to mixtures I've been making with no problems that I'm aware of; my question is to whether a slow simmer over several hours would damage (pit) the CA. I do season after each cook and would think that should take care of problems, but defer to anyone with more experience. Also have heard that high acid food in CA (not California) results in a metallic taste to the foods. Guidance requested. Thanks.
