I routinely make red sauce based dishes in our large cast iron skillet and have never had any problems. My wife and I have both been busy with other crap after dinner and found it all dried up before we got back to it, and never had to re-season. I’m sure the acid isn’t great for it, but it’s not as big a deal as people seem to think in my experience.

Anyway, throw another cast iron anecdote on the pile lol.