Cooking acidic foods in cast-iron pans is generally not recommended, especially in unseasoned or poorly seasoned cast iron. Acidic foods, such as tomatoes, citrus fruits, vinegar, and certain types of wine, can react with the iron in the pan and cause it to leach into the food. This can result in a metallic taste in the dish and may not be safe for consumption in large amounts.
However, enameled cast-iron cookware is safe for cooking acidic foods. The enamel coating acts as a barrier between the acidic ingredients and the cast iron, preventing any reaction or leaching of iron into the food. This is one of the reasons why enameled cast iron is a popular choice for cooking dishes that contain acidic ingredients.
If you want to use regular (uncoated) cast-iron pans for acidic foods, it's best to ensure that the pan is well-seasoned. A well-seasoned cast-iron pan forms a natural non-stick surface that helps reduce the chances of the acidic ingredients coming into direct contact with the iron. However, even with proper seasoning, acidic foods should be cooked in moderation in regular cast iron to avoid any potential issues with taste or iron leaching.
For most acidic recipes, it's safer and more convenient to use enameled cast iron, stainless steel, or other non-reactive cookware, which won't interact with acidic ingredients and will ensure a better cooking experience.