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.

Do not know about pits, but it can make an off flavor and color. Making apple butter in enamel can eat the enamel, personal experience.

I have been using cast iron, and LeCrueset products for 60+ years. I have never experienced any ill effects, if the pan/pot is otherwise cared for properly.

Thanks, I never use soap to clean. Anything cruste on getd boiling water and a scrub, the dried on med-low range and reseasoned with oil as soon as dry. Thought that should cover it.

Been doing it like that for 25 years in a lot of diff.cast ,works for me.Scott

That's been my M.O. forever. However, (informational only as I haven't tried it yet) I've heard on another board flaxseed oil can be a good thing to reseason with. As I said, dunno. Haven't tried it yet.

i take mine off the stove hot and use a plastic turner to break anything that stuck then pour just a little very hot water in it . i want it hot enough to simmer the water,then wipe it out with a paper towel. oil when dry.

I have used flaxseed oil. my opinion is don't use it. it ends up flaking off and gets in your food and you lose the seasoning. and not after a long time either. i've gone back to using crisco for seasoning my pans.

Interesting, Rob.

I've found flaxseed oil to produce a harder and more durable finish.

Done it all in my cast iron, no problems . Only scrub off crusted stuff. Otherwise do a wipe out with damp cloth. On occasion re oil.

I think it is harder, yet gets brittle and starts flaking off. I used it quite a bit then ended up stripping the pans it was on and went back to Crisco. Maybe it was the specific oil I bought. I just don't know.

I am sticking, or more accurately, "NON STICKING", with hog lard.

I use lots of hog lard in our cast iron. And lots of bacon grease. Just about all I use. Got home from Quemado and there was a very well "used" #8 Griswold on the counter waiting on me. Apparently it was traded for 4 pounds of elk hamburger and a few steaks while I was gone.

Inside pretty pitted. But I was able to sand out the majority with a disc sander. Been trying bacon in it. I think it will be ok. Especially around the camp.

i bought a new lodge brand 10" a few weeks ago at a yard sale that had a real rough finish in it. i took a 4" grinding disc in my floor model drill press and ground it as slick and flat as i could get it. then sanded it with a disc sander til it shined like a mirror. its been in the oven for 2 weeks now. every time i use the oven if i have room i oil it and and cook it again. its really starting to blacken up again . it will make a great skillet with a little work. i only paid a dollar for it.

Good info, robster. Thanks