Cast iron skillets are a beloved kitchen staple for good reason. Known for their durability, excellent heat retention, and timeless appeal, these pans can last for generations when properly cared for. From golden cornbread to sizzling steaks, a well-seasoned cast iron skillet brings flavor and character to countless dishes. But despite their versatility, there are a few foods that don’t belong in cast iron—and knowing what to avoid can protect your pan and your meals.
1. Acidic Foods
Tomatoes, vinegar-based sauces, and citrus-heavy dishes can be too harsh for cast iron. These ingredients may erode the seasoning and react with the iron, leaving behind a metallic taste. While a quick tomato sauté in a well-seasoned skillet might be fine, long-simmering dishes like stews or braises are better prepared in stainless steel or enameled cookware.
2. Delicate Fish
Flaky fish like tilapia, sole, or flounder often stick to cast iron’s textured surface. They can break apart easily and leave behind lingering odors that affect future dishes. For delicate seafood, a nonstick or stainless steel pan is a better option to maintain the integrity of the fish—and the flavor of your next meal.
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