For acidic things, buy an enameled cast iron. Those things are also great. They need no seasoning, but are a bit more delicate (you don't want the enamel to chip or crack).
I grew up with traditional CI cookware. I know how to season it and how to wash it.
The roommate recently purchased an enameled cast iron skillet. The use and care guide was pretty poorly written. So, a couple of stupid questions on the topic follow:
* The coating inside the pan is enamel, and doesn't need maintenance?
* One needs to not use metal utensils (or steel wool) in order to not damage the coating?
* One can wash the damn thing with soap and water without harming the coating?
* don't use steel wool. With a stubborn stain I use a little baking soda, which some folks say is ok and others forbid. I use metal utensils despite being told not to. I use them gently and accept a few scratches; I try to avoid cutting things in the pan. I also wear contacts while swimming because I'm that kind of rebel. Meh.
In addition, a lot of enamel will just stain after some time, which is normal; This is why some of the vendors are just going with black enamel these days, instead of the long-used white. I haven't tried baking soda to clear up the stains on mine, I'll have to give it a shot.
Also, if the enamel cracks inside the cooking area of the pan, you may want to throw out the pan; it may expose your food to contact with toxins used in adhering the enamel.
I'd be more worried about eating chips of (sharp, hard) enamel than any toxins - the firing process is not going to leave much other than the ceramic behind.
