Generally, I only use acid a few minutes in an uncoated cast iron pot (because long use of acid, as in a stew, promotes corrosion and rust). But if - as in pictures I've seen - your braiser has an enameled interior and a glass lid, it should be ok as both those materials (enamel and glass) won't interact with the acid. If your pot has a naked (not enameled) cast iron lid, I would not use that. Instead: 1) braise uncovered; 2) use another lid made from a non-interactive material (steel, glass); 3) use simple aluminum foil as a cover.
2 Comments
But if - as in pictures I've seen - your braiser has an enameled interior and a glass lid, it should be ok as both those materials (enamel and glass) won't interact with the acid.
If your pot has a naked (not enameled) cast iron lid, I would not use that. Instead:
1) braise uncovered;
2) use another lid made from a non-interactive material (steel, glass);
3) use simple aluminum foil as a cover.