Acidic foods are the problem in bare cast iron

Yeah, but it’s mostly acidic stuff — tomatoes, wine, citrus — and only if your pan isn’t well-seasoned or you cook them for a long time.

The metallic taste comes from the acid reacting with the iron. A well-seasoned pan creates a protective layer that minimizes this, but it’s not foolproof. Simmer a tomato sauce for an hour in a newer skillet and you’ll taste it. Deglaze with wine and you might get a grayish tint and a funny flavor.

Eggs and fish? Not a problem metal-wise. Eggs can stick if the seasoning is weak, but they won’t turn metallic. Fish is fine too, though delicate fillets might break apart if you’re aggressive. The “don’t cook fish in cast iron” thing is mostly about smell and sticking, not metallic taste.

If you want to cook acidic dishes often, use enameled cast iron or stainless steel. Bare cast iron can handle a quick tomato sauté or a splash of lemon, but long braises? I’d skip it.

Don’t be scared of cast iron — just know its limits.