5 Things You Should Never Cook in Cast Iron

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– Acidic Foods: Ingredients like tomatoes, citrus, and vinegar-based sauces can strip the seasoning from your cast iron skillet and impart a metallic taste to the food.

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Delicate Fish: Thin, flaky fish like tilapia and sole can stick to the surface of cast iron, making them difficult to flip and causing them to fall apart.

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Sticky Desserts: Sugary, sticky foods like caramel or certain baked goods can stick to the cast iron and create a difficult cleaning task

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Eggs: Unless your cast iron skillet is very well-seasoned, cooking eggs can lead to sticking and uneven cooking, making cleanup challenging.

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Smelly Foods: Foods with strong odors, such as fish or certain spices, can leave lingering smells that can affect the flavor of future dishes cooked in the skillet.

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Delicate Sauces: Light, creamy sauces can absorb iron from the pan, altering their flavor and color, and potentially making them taste metallic.

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Wine-Based Dishes: Cooking with wine, especially when deglazing, can react with the iron and affect both the taste and the seasoning of the skillet.

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Sticky Rice: Rice, especially sticky or sushi rice, can adhere to the pan and be difficult to remove, risking damage to the seasoning.

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