Beans, especially dried ones, should not be cooked directly in a cast iron skillet. The natural compounds in beans can interact with the iron
Cooking foods with high salt content in a cast iron skillet can lead to corrosion over time. The salt can aggressively strip away the seasoning layer
Foods that are high in acidity, such as tomatoes, lemons, or vinegar, can react with the metal, stripping the seasoning from your cast iron skillet.
Sauces that are thick and sticky, like barbecue or teriyaki sauce, can adhere strongly to the surface of a cast iron skillet, especially if not stirred continuously.
Cooking with cheese directly in a cast iron skillet can lead to melted cheese sticking to the pan and burning, creating a cleaning challenge.
Delicate, flaky fish like tilapia or sole might stick to a cast iron skillet that isn’t thoroughly seasoned, causing the fish to break apart during cooking.
Like other acidic ingredients, cooking with wine or beer can deteriorate the seasoning of a cast iron skillet due to their acidic nature.