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.