Acidic dishes vs cast iron

I am contemplating making Ted Richards red wine/red cabbage dish to go with some pork schnitzel for tomorrows dinner. My thinking is perhaps I should not cook the dish in a cast iron dutch oven. Does anyone know if the vinegar would be harmful to the "seasoning" of the cast iron. Thanks in advance.

My Mom (and I) often made chili (with tomatoes and beans) in a seasoned cast iron skillet. My Mom also used to say that if you cooked your eggs in a cast iron skillet you wouldn't need iron supplements. I don't know if that's true.

You will get some iron if you cook acidic dishes in cast iron. I avoid cooking tomatoes, citrus, wines, vinegar etc in cast iron.

And aluminum, too, for that matter.

You will get some iron if you cook acidic dishes in cast iron. I avoid cooking tomatoes, citrus, wines, vinegar etc in cast iron.

Thanks Chef, this is about what I was thinking. I will use stainless instead. I don't own any aluminum.

My Mom (and I) often made chili (with tomatoes and beans) in a seasoned cast iron skillet. My Mom also used to say that if you cooked your eggs in a cast iron skillet you wouldn't need iron supplements. I don't know if that's true.

Thanks Howie. It looks as if Chef has confirmed what your Mom always said.

Sounds like you don't have an enameled cast iron. Love the stuff, and you don't have to worry about things like this.

Sounds like you don't have an enameled cast iron. Love the stuff, and you don't have to worry about things like this.

Carl, I do have an enameled cast iron skillet and dutch oven. I am just dumb enough to have not thought about either. The DO would have been fine, but the skillet too small. Thanks for the reminder.