Well, since I posted this I can answer how I ended up there and the reason is rather simple.

We mostly use cast iron for cooking, except for cooking anything that is acidic (tomato, lime etc.) for which we use stainless steel. So, got curious if stainless steel reacts with tomato or lime or not, since after all it's a metal, an alloy but metal.

So while I was bored of doing what I was doing, searched and found this, which was new info for me. So, decided to post it..

As simple as that... :)