Cast iron skillets are beloved in American kitchens for good reason. With proper care, they can last generations and handle everything from searing steaks to baking cornbread. However, despite their versatility, cast iron isn’t ideal for every type of cooking. Some foods and methods can damage the seasoning, cause rust, or affect flavor. Acidic foods like tomatoes, vinegar, and citrus are a common problem. Long-simmered sauces can strip the seasoning and leave food tasting metallic.
For these dishes, stainless steel or enameled cast iron is a better choice. Delicate fish such as tilapia or sole often stick and fall apart on cast iron, while strong fish odors can linger. Nonstick or stainless pans work better for fragile fillets. Sticky or sugary sauces, including teriyaki or honey-based glazes, tend to burn and cling to the surface, damaging the pan and making cleanup difficult.
Eggs are another challenge unless the skillet is extremely well-seasoned. Otherwise, they stick and risk scratching the surface. Cast iron also absorbs strong flavors. Cooking curry, garlic-heavy dishes, or frying bacon can leave lingering tastes that affect desserts baked afterward. Many cooks keep separate pans for savory and sweet dishes.
Avoid boiling, steaming, or storing food in cast iron. Excess moisture and acidity can erode seasoning and lead to rust. Sudden temperature changes can also cause cracking. Dry your skillet thoroughly, oil it lightly after use, and store it in a dry place. With a little care and the right food choices, cast iron can truly last a lifetime.