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Any experiences with cooking super-acidic food like quinces in enamel cast iron? I've read that it's safe, so this is why I bought my enamel Dutch oven, though not a top brand like Le Creuset or Staub. I followed a recipe to poach the quinces in an enamel D/O for 3 hours...and my new pot's shiny finish has been stripped to matte! Not a good sign from what I've read. My other enamel pieces, used several times, are still shiny.
Now I'm wondering what to use next time I have a pile of quinces. Stainless steel pot?

I have always poached my quinces in a stainless steel pot with no problems for the quinces or the pot. I guess I automatically have only used my Le Creuset pots for browning, sautéing and stewing food in. I will take your warning to keep up with this practice and not use any enamel cast iron pots for highly acidic projects.