These are the only pans I use at the moment but I've been thinking about adding a stainless pan. How do you handle dishes where you're frying something, but the

These are the only pans I use at the moment but I've been thinking about adding a stainless pan. How do you handle dishes where you're frying something, but then need to add some vinegar, a tomato base, or a cup of water to boil into the pan after frying? I use my cast iron at the moment because these dishes start with a lot of frying and then go straight in the oven near the end, but they're pretty hard on the seasoning in the pan. I've been thinking the stainless pan might be good for these so it can still go in the oven and I don't have to worry about the vinegar destroying my seasoning.