What You Should Never Cook in a Cast Iron
Cast Iron Skillet: What Not to Cook
Cast iron skillets are long-lasting and versatile, but some foods can damage them.
Avoid Acidic & Sticky Foods
Tomatoes, vinegar, and citrus “can strip your skillet’s seasoning and leave a metallic taste.” Sugary sauces like teriyaki may burn and ruin the surface—stick to nonstick pans for these.
Watch Out for Fragile or Strong-Flavored Ingredients
“Thin fillets like tilapia or flounder can stick, break apart, and leave behind odors.” Strong flavors like garlic and curry may linger, so clean thoroughly or use a different pan.
Eggs and Desserts Need Care
Eggs stick if your skillet isn’t well-seasoned. “Use nonstick pans until you’ve mastered your cast iron’s surface.” Avoid baking sweets after savory meals to prevent flavor transfer.
Don’t Store Food or Boil Water
Moisture causes rust and flavor issues. “Never store leftovers in your cast iron.” Also, avoid sudden temperature changes that can crack the pan.
