I know it anecdotal, but I have a dutch oven that I have had for years it is seasoned black iron. I cook spaghetti and chili from scratch in it quite a bit, mos

I know it anecdotal, but I have a dutch oven that I have had for years it is seasoned black iron. I cook spaghetti and chili from scratch in it quite a bit, most of the time leaving it to simmer overnight, it has never left an iron taste in the sauce. It is well seasoned and if I pour out the sauce it runs out as if the metal is oiled with no residue from the sauce. I provided the article to highlight that it is possible, people do it and it has no ill effect on the taste of the produced food. The trick is to make sure your cookware is completely seasoned before you start using it for acidic based stews and sauces. The seasoning will last, and you will only have to re-season about every 6 months if that. If you braise a lot of fatty meat in it, you really never have to re-season.