Foods You Should Avoid in Cast Iron Skillets
Cast iron skillets are a kitchen favorite — durable, versatile, and capable of lasting generations. But despite their toughness, some foods just don’t mix well with cast iron. Cooking the wrong ingredients can damage the pan’s seasoning, leave off-flavors, or even cause rust.
1. Acidic Foods
Tomatoes, vinegar, and lemon juice can strip your skillet’s seasoning and react with the iron, giving your food a metallic taste. Quick dishes are fine, but slow-cooked acidic sauces? Skip them. Use enameled cast iron or stainless steel instead.
2. Delicate Fish
Tender fillets like tilapia or sole stick easily and fall apart on cast iron. Plus, strong fish smells linger. Nonstick or stainless pans are a safer choice.
3. Sticky or Sugary Sauces
Sugary glazes (like teriyaki or honey garlic) can burn and cling to the surface, ruining seasoning and making cleanup tough. Wait until your pan is very well seasoned, or cook these sauces in nonstick pans.
4. Eggs — Unless You’re a Pro
Eggs can stick to cast iron if it’s not perfectly seasoned, leading to scraping and damage. Use nonstick pans until your skillet is fully seasoned.
5. Strongly Flavored Foods
Garlic, curry, and other potent flavors get absorbed by cast iron. Your next dish may carry unintended flavors, especially if you bake something sweet afterward.