I’ve also run into trouble with strong-smelling foods especially fish and garlic. Even after scrubbing and baking the pan at 400°F, the odors sometimes linger. That means your next batch of pancakes might come with a surprise fishy aftertaste. For anything pungent, I reach for a stainless steel or non-stick pan instead.
And let’s not forget eggs they sound easy but love to stick to cast iron, no matter how well-seasoned it is. Cleaning up the mess can be frustrating and time-consuming. These days, I keep a non-stick skillet handy just for my scrambled breakfasts. Knowing when to switch pans helps protect your cast iron and keeps your meals tasting just right.
