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New cast iron, how much acid is too much?

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New cast iron, how much acid is too much?

jgg13 | Jan 22, 2008 07:25 AM

I recently obtained a lodge pre-seasoned cast iron dutch oven & skillet. I've read that the pre-seasoning should be viewed as simply a starting point and understand that the process is a multi-year marathon instead of a couple session sprint.

One thing I was curious about though, I've read people's commentary on how one should avoid acidic things (tomato based products, wine, etc) - particularly in the early going. I was curious though, is this something where I should be avoiding it at all costs or is a little bit going to be ok (given the pre-seasoning, etc).

For example, in a recent thumbthrough of a cookbook I have, many of the braises/stews/etc in this particular book had things like vinegar, citrus fruit juices, etc - but not in huge amounts (quarter
cup here, half cup there, etc). Similarly, what about acids in a marinade for meat that I'm looking
to sear on the cast iron?

Am I being overly paranoid about this, or should I really just avoid all acidity for a while?

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