Neophyte question about reactive foods
I've been reading a lot about how you should avoid reactive cookware with acidic foods -- tomatoes, wine, etc.
I have 2 cast iron dutch ovens which I use primarily for making stews. Typically these involve wine and/or tomatoes. They cook for about 3 hours. I transfer them to something else for storage after they've cooled a bit. Have I been unwittingly poisoning my family?