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.