Originally Posted by Katie E
Actually no acidic foods should be cooked in cast iron.
Well, all food is acidic (baking soda and egg whites being the two common exceptions). Some just more than others. Here's a chart of foods and their pH. http://www.food-info.net/uk/qa/qa-fp65.htm
The lower the number, the more acidic it is.
You can cook tomatoes briefly in cast iron. Long simmered dishes can have an off flavor or color result as well as some issues with the patina of the pan.
Red wine is not good in cast iron at all.The tannins react quickly and become unpleasant.
But chili and baked beans are all tomatoey dishes that are cooked famously in cast iron. Usually well seasoned cast iron.