In about an hour I'm going to braise some country style pork ribs in the
oven. Yeah, I know the heat index is going to be about 105 today, but TFM®
is going to come home too late to smoke the ribs tonight and the meat has to
be cooked.

Okay, here's my question..

We have a cast iron covered pot that might be deep enough, but I'm going to
use a homemade tomato-based, vinegar, honey, lemon, (and other things)
braising liquid. I've always heard that acids aren't good for cast iron.
Would it hurt the pot in any way during a long, slow cook if I use cast
iron? Would the acid pit the pot? (That sounded kind of funny, didn't it?
<g> )

I've never used cast iron and I can't eat anything that's been cooked in it,
so I'm not familiar with how it works at all. (Heck, I'll be lucky enough
if I can lift the darn thing! It's *really* heavy.)

Anyhow, any dos or don'ts would be appreciated. Thanks!

kili