For good reason, cast iron skillets are a favorite in American kitchens. With proper care, they can endure for generations and are resilient and adaptable. Cast iron works flawlessly whether you’re baking cornbread, frying bacon, or searing a steak.
Even though these pans are fantastic, they aren’t ideal for every situation.
These are the best foods and cooking practices to stay away from if you want your skillet to last and your food to continue tasting delicious.
1. Acidic foods, such as tomatoes
Cast iron is harmed by acidic substances like vinegar, lemon juice, and tomatoes.
These foods have the potential to remove the seasoning from the pan. Worse yet, they may react with the iron itself and impart an odd, metallic flavor to your food.
You can occasionally cook a quick tomato dish in a well-seasoned skillet. But acidic stews or slow-simmered sauces? Avoid it at all costs.
Instead: For recipes requiring a lot of acid, use a stainless steel pan or enameled cast iron.
