A lot of people treat their cast iron different, and I'll personally not use it for tomato or heavily spiced things like curry. I got sauce pans and pots when I need something more practical, but for everything else, the cast iron can't do you wrong
I've made shashuka in my skillet a few times and it was fine. I'm sure all tomato and no fatty meats would damage it in the long run. I typically will buy bacon regularly for about 2 months out of the year and put a decent protective seasoning on it like that, and save the bacon grease, then go back to my heart working until the pan needs some love again.
A lot of people treat their cast iron different, and I'll personally not use it for tomato or heavily spiced things like curry. I got sauce pans and pots when I need something more practical, but for everything else, the cast iron can't do you wrong
I've made shashuka in my skillet a few times and it was fine. I'm sure all tomato and no fatty meats would damage it in the long run. I typically will buy bacon regularly for about 2 months out of the year and put a decent protective seasoning on it like that, and save the bacon grease, then go back to my heart working until the pan needs some love again.