re: Cast iron Dutch oven use

You can save a rusted pot but its a lot of work and elbow greese and reseasoning.

With only one go around seasoning the pot I wouldnt cook something with tomato my first go around. Basically the acids react with the iron and the iron seeps into your food. It will give it a very metalic taste. Once your pot is seasoned really well with a good coating this will not happen as much. However storing tomato in that pot or having the tomato in there for a long time will strip away your seasoning and get to the iron. If you cook your chili for a short period of time you wont have as much a problem but if you cook it over say 2 hours it will def be a problem.