If acids cause problems, your pan is just still too young. When the coating gets thick enough you can cook acids without a problem.
I agree. One campout the kids got real lazy and decided to just make foil packs for dinner. When they got there, it turned out that the Scout buying the meal got even lazier and all he brought was ground beef, potatoes, and an onion. No pepper or salt, even. Meanwhile, yours truly brought out a DO. I built a fire, put the DO over it, then took 3 rocks, put them in a triangle, shoveled some coals within them, and put the lid over it upside down. A little olive oil in it. Then:
Cut up some celery, threw it on the lid. Smashed up some garlic, threw it on the lid. Cut up some Vidalia onions, threw it on the lid. Nope, no peppers. I don't like peppers, and I'm the cook.
Browned it all up, put it in the DO with a little more oil.
Cut up 4 chicken breasts into thumb-tip sized pieces. Browned it up on the lid, threw it in the pot.
Opened up a jar of tomato sauce, a jar of stewed tomatoes, and a can of tomato paste. Threw it in the pot. Put the lid on the pot. Opened it up once every 5 minutes to stir, threw in some Italian spices (oregano, rosemary, thyme, fennel, bay leaf).
Opened up the cooler, pulled out two gallon-sized freezer Zip-Loc bags with rotini that I'd cooked at home the day before. Put the bags in the cleaning water pot that was boiling.
About 25 minutes later, served the DO contents on top of the rotini. Looked up to see 8 kids sitting sullenly over some tasteless foil packs, staring at us. They started to complain, I replied that I'd advised them that laziness was it's own reward when they'd told me about their menu the week before. We did relent, but only after we'd eaten our fill and sat around a bit. Their meal quality was greatly improved on the next campout ....