Worth noting that this investigation specifically analyzes highly acidic tomato sauce and that is likely to be the worst case scenario. Still very valuable research!
Like those videos of engineers breaking airplane wings at 300% design strain, this kind of paper is more reassuring than scary IMHO.
You make a good point about the surface primarily being chromium oxide.
quotes:
>A chromium oxide protection layer is consistent with our findings, NIST160b has the highest Cr content and Ni content, but does not have the highest nickel leaching, suggesting that Cr alone or with potentially other constituents reduces Ni leaching.
> As discussed above the formation of protective oxides, like chromium oxide, likely contributed to the reduction in Ni and Cr leaching with seasoning.
I feel there might be some overlap, or loose use of the terms.
So is it better to just use my cast iron pan for tomato sauce too and just live with the fact I have to redo some of the seasoning if I happen to do multiple acidic sauces/dishes in a row?