I've been craving a great sweet and sour braised red cabbage for a few weeks, so I found a recipe that looked good and made it the other night. I used my cast iron stewpot (it even mentioned it to use!) and while the cabbage was cooking for the few hours, the iron smell became more and more noticable to me. Of course there was apple cider vinegar added the last hour of cooking, and i'm now totally paranoid that A.) I messed it up majorly, leeching iron from the pot and marring the flavor of the cabbage, and B.) I ruined the seasoning on the cast iron. It did seem to flake off slightly during the last 30 minutes of cooking.
I let the cabbage marry in the fridge for 48 hours, and microwaved a bit last night and tried it. I didn't get an immediate "IRON OVERLOAD" taste like I feared. In fact, it tasted pretty darn good!
Dosen't an acid like vinegar react with cast iron? Am I just being paranoid? TIA for any answers.