Cast iron skillets are beloved in American kitchens — and for good reason. They’re tough, versatile, and can last for generations with the right care. Whether you’re searing a steak, baking cornbread, or frying up bacon, cast iron gets the job done beautifully.
But as great as these pans are, they’re not perfect for everything.
If you want your skillet to last — and to keep your food tasting great — here are the top foods and cooking habits to avoid.
1. Tomatoes and Other Acidic Foods
Acidic ingredients like tomatoes, vinegar, and lemon juice are hard on cast iron.
These foods can strip away the pan’s seasoning. Even worse, they might react with the iron itself and give your food a strange, metallic taste.
Cooking a quick tomato dish once in a while is okay in a well-seasoned skillet. But slow-simmered sauces or stews loaded with acid? Best to skip it.
Instead: Use an enameled cast iron or stainless steel pan for recipes with high acidity.
2. Delicate Fish
Fish like tilapia, flounder, and sole are too fragile for cast iron.
The rough surface and high heat can make these tender fillets stick and fall apart. Plus, fish smells tend to linger — and nobody wants their next batch of pancakes tasting like last night’s salmon.
Better option: Try nonstick or stainless pans for cooking seafood, especially if you’re working with fillets that can flake apart easily.
