That coating, or patina that develops in your cast iron pans is chemically resistant to both acids and alkali substances. Vinegar is an acidic liquid and will attack unprotected metals, suck as iron, steel, aluminum and copper. Properly seasoning your pans will protect them from the vinegar, and help keep foods from sticking to them as well.
If your pans are seasoned, simply brush a bit of fat into them before adding the other ingredients, and you should be fine.
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