4 Things You Should Never Cook in Cast Iron
While cast iron cookware is versatile and durable, there are a few things you should avoid cooking in it to maintain its seasoning and avoid potential damage:
Acidic Foods: Avoid cooking highly acidic foods like tomatoes, citrus fruits, and vinegar-based dishes in cast iron, as the acid can break down the seasoning and cause a metallic taste.
Delicate Fish: Delicate fish fillets may stick to the surface of cast iron and be difficult to remove without damaging the seasoning. Nonstick pans or stainless steel may be better options for cooking fish.
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Eggs: While some people successfully cook eggs in cast iron, the natural stickiness of eggs can make them challenging to cook without sticking.
If you do cook eggs in cast iron, make sure it's well-seasoned and use plenty of oil or butter.
Long Simmering Dishes: Cast iron is fantastic for searing and frying but can overheat or burn dishes that simmer for a long time. For slow-cooked foods, use enamel-coated cast iron or comparable materials.
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