1. Acidic Foods (like tomatoes or vinegar):
These can strip the seasoning and leave a metallic taste. Use stainless steel or enameled cast iron instead.
2. Delicate Fish:
Flaky fish like tilapia or flounder can stick and break apart. Strong smells may linger, too. Stick to stainless or nonstick pans.
3. Sticky/Sugary Sauces:
Glazes like honey garlic can burn and ruin the nonstick surface. Wait until your skillet is well-seasoned or use nonstick pans.
4. Eggs (unless you’re a pro):
Eggs often stick unless the pan is perfectly seasoned. Until then, use a nonstick pan for breakfast.
5. Pungent Foods (garlic, curry):
Cast iron absorbs strong flavors. Avoid cooking sweets afterward—or keep separate pans for savory and sweet.
6. Desserts After Savory Dishes:
Cast iron holds onto past flavors, so that brownie might taste like bacon. Clean thoroughly or dedicate a pan just for baking.
7. Boiling/Steaming:
Water erodes seasoning and leads to rust. Don’t boil pasta in cast iron—use stainless or enameled cookware.
8. Storing Food in the Skillet:
Leftover food (especially acidic or moist) can damage seasoning and cause rust. Transfer to another container for storage.
9. Extreme Temperature Changes:
Cold water on a hot skillet can cause cracking. Let it cool before rinsing or adding food.
Cast Iron Care Tips:
- Dry completely after washing
- Lightly oil after use
- Avoid soap unless necessary
- Store in a dry place
Treat your cast iron right, and it will serve you delicious meals for a lifetime.
