We recommend that you do not cook acidic foods in your carbon steel pan because it will strip away the seasoning you've worked hard to develop. If you do cook acidic foods in your carbon steel, re-season the pan before the next use.
It is not ideal to cook acidic foods in any of your carbon steel pans. Acidic items like citrus, wine, and vinegar can strip away the patina that you’ve built up in your pan. Carbon steel is made of 99% iron as well, so it's reactive, and we recommend cooking your acidic ingredients in a stainless clad pan.
That being said, adding acidic foods to your carbon steel pan does not ruin it! You will just need to re-season your pan using the stovetop or oven method. The only thing that would be stripped from the pan if you cook with acidic ingredients is the seasoning you’ve built up. In fact, despite how it may appear, there's no coating on our carbon steel cookware. The blue is a result of the annealing process. This forms a layer of carbonized vegetable oil which leaves a blue finish on the metal. So even if you notice the seasoning come off or the bare carbon steel metal being revealed through use, it is perfectly healthy and safe.