> Cooking high acidity food will absolutely strip all the seasoning off your pan if done for long enough That statement doesn't seem compatible with the chemis

> Cooking high acidity food will absolutely strip all the seasoning off your pan if done for long enough That statement doesn't seem compatible with the chemistry. The seasoning on a cast-iron is a (plastic) polymer that is fairly resistant to acid attack—especially the weak acids in food. It's why the strongest and most concentrated acids are stored in plastic and not glass beakers.