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Use with certain ingredients. Plain cast iron is reactive, which means that acidic ingredients (vinegar, tomatoes, etc.) can interact with the metal and flavor or discolor the food. Reactions are unlikely to occur with well-seasoned pans, especially for dishes with short cooking times, but keep this in mind. Enamel is the least reactive and acceptable for acidic foods.
Cast iron soup pots are enameled cast-iron casseroles with lids, made of cast iron with an enameled coating, ideal for searing food, then simmering soups and stews.
