Does seasoned cast iron ever produce a rancid taste?
I've never used cast iron much but think I would like to try some after reading various posts here.
My main question is about the non stick quality that develops over the years. I'm assuming this is from a build up of oil in the pan and never washing the pan with soap.
Does the food ever pick up a rancid taste from the pan and/or how does the food NOT get a rancid taste?
Can wine be used to deglaze or is that too acidic?
I asking about Lodge type cast iron, of course, not Le Creuset.