YMMV obviously. I've got a 12" cast skillet that has had literally many hundreds of deglazings done in it, never once an issue. I suspect mostly when people have a taste issue in a cast iron pan it's because they've read nonsense about never using soap on it or whatever, and haven't cleaned it properly.

I did once ruin a seasoning making a tomato sauce, which was a way to learn about acidic interactions - but that was over hours.

FWIW I had a 5 qt like that calphon but found I was always using my enamel cast one instead, so gave it away.

One thing I really like about the cast iron skillit is you can treat it roughly and use it anywhere. Mines been in fire pits, on bbq, stovetop, oven, even a bread oven. Handles temperature changes without issues (unlike enamel and some clad) is unbeatable to sear things. Doesn't care what tools you use in it. Nonstick property is pretty good (better than steel pan, worse than teflon) and will still be pretty good in 20 years.

It could have been over a long period of time, more than an hour. Im not trying to spread misinformation, ive just "ruined" (I still ate it) a dish before, or imagined it.

I'm not discounting your experience, I was pushing back on the idea that you shouldn't deglaze in a cast iron pan.

Deglazing itself is a very fast process, usually seconds. If you are doing something over an hour, it's likely simmering. If you did that in a sauce that was still acidic (rather than had some acid thrown in to deglaze or whatever) then I could see that being a problem.

I gotcha. Honestly, I mostly like deglazing in stainless steel because I can see what I'm doing. I can tell I've scraped the brown off. And I prefer deglazing in stainless to enameled, because it feels like less effort.

I'm not super careful about not using acidic things in cast iron, and I do deglaze in it on occasion, it's just a little harder imho. I can see how my original comment reads.

Slightly off-topic, I’m very interested in your “metallic taste of hoegaarden” description.

Metallic taste/smell in beer is a pretty significant fault traced to untreated wwater, old equipment, or lipids in the malt.

There’s lots of stuff in Hoegaarden (and witbiers in general) that can be unexpected or off balance (e.g. coriander, lactic acid, orange zest).

Metallic, at Hoegaardens scale, would be quite unexpected

It has to be one of the ingredients. Maybe only cilantro people can taste it? It's a beer I like that leaves a strange taste in my mouth afterwards.

I'd second this. I've never tasted anything metallic in a Hoegaarden

Sounds more like dirty lines...

out of a bottle

huh. well then I'm also in the camp of never having experienced it. It wasn't skunked?

It's a very faint aftertaste, and its all Hoegaarden. One of the flavors leaves a "just had metal in my mouth" sort of feel after drinking it.