I've recently discovered cast iron cookware and I'm a little bit in love! I have a couple of questions for experienced cast iron users.
I've done lots of reading and it looks like acidic cooking isn't great for cast iron. You can do a bit in a well seasoned pan, but too much will affect the seasoning and/or affect the flavour of the food. I confirmed this the hard way when I forgot a marinade had lemon juice in it and totally destroyed the patina I'd built up.
I do lots of acidic cooking, as I love tomatoes and lemons!
So my question is, why are cast iron BBQ plates able to handle anything, including acidic marinades and being left out in the weather. What's the difference?