My cast iron skillet turned my tomato sauce metallic after 40 minutes of simmering

I've been using the same Lodge skillet for about 8 years now, heavy use, seasoned probably 50 times. Last Tuesday I made a big batch of marinara for a family dinner in Philly. I simmered it low for 40 minutes, which I've done plenty of times before, but this time the sauce picked up a strong tinny taste. No one said anything until my cousin asked if I switched to canned tomatoes. I tested a small batch again with a fresh can and same result. Turns out my seasoning had flaked off in a couple spots near the handle from a recent rough scrub with a chainmail pad. I learned that tomato acid will absolutely find any bare iron, even small patches. Has anyone else had a pan go bad this quick after a harsh clean, or is it just me? Any tips for keeping the seasoning intact when you're deglazing with acidic stuff regularly?

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jennifermurphy7d ago

Wait, did the chainmail scrub strip the seasoning right before you cooked?