I love my cast iron, as you know. But if I'm making something with acidic or alkalie ingredients, even I use SS. The non-neutral ph of many foods will find any tiny chink in the seasoned coating of cast iron, and in the short term, usually won't affect flavor. But if your cooking for a few, or several hours, you will create metallic ions that will mess with the other flavors in the pot.
I cheat with my cast iron. I rub it all over with shortening, and then throw it on the covered kettle barbecue with all vents wide open and a real hot fire. I let it bake until it stops smoking. Then, I carefully wipe the inside with more shortening, cook it 'till it quits smoking, then rub it a third time, close the vents, and let everything cool down.
When the pan is cool, I rub some cooking oil into the inside surface and it's ready for use. I get very good results with this method, and the coating wears very well. As I said, I don't have problems with iron flavorings in my food.
Seeeeeya; Goodweed of the North