For the same reason as tomatoes, vinegar can eat away at a seasoned cast-iron skillet, sending you back to square one.

This article was originally published with the title “ Coating Iron with Zinc and other Metals ” in Scientific American Magazine Vol. 8 No. 39 (June 1853), p. 306 doi:10.1038 ...

Always avoid thermal shock—never move cast iron directly between hot and cold temps. Follow expert tips to keep food at safe ...

Copper Coating Iron. Share full article. Oct. 6, 1862. Credit... The New York Times Archives. See the article in its original context from October 6, 1862, Page 1 Buy Reprints. View on timesmachine.