I absolutely love cooking with cast iron it’s my go-to for everything from searing steaks to baking cornbread. There’s just something about the even heat and rustic charm that makes every meal feel special. Cast iron is incredibly durable and, with the right care, can last for generations. But I’ve learned that not every ingredient plays nice with it.
One big lesson came after I made shakshuka in my skillet. The acidic tomatoes stripped away the seasoning, and the whole dish had a weird metallic taste. I didn’t know then that highly acidic foods like tomatoes, vinegar, and citrus can damage the seasoning layer. Now, I avoid these in cast iron unless it’s very quick cooking.
