Foods You Should Avoid Making in a Cast Iron Skillet

Cast iron is my go-to for cooking—durable and versatile, it lasts decades with care. But some foods can harm the pan or ruin flavors. Here’s what to avoid:

1. Acidic Foods: Tomatoes, lemons, and similar ingredients react with cast iron, stripping seasoning and adding a metallic taste. My shakshuka disaster proved it! Tip: Use stainless steel or non-stick for acidic dishes. (Source: Cleveland Clinic)
2. Strong-Smelling Foods: Fish, pungent cheeses, or heavy garlic leave lingering odors. Baking at 400°F for 10 minutes may not fully remove them. Tip: Choose other cookware for fragrant meals.
3. Eggs: They stick, absorb seasoning, and leave a crusty mess, even in well-seasoned pans. Tip: Opt for non-stick or stainless steel for eggs.