What You Should Never Cook in a Cast Iron Skillet (and Why)

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.

3. Sticky or Sugary Sauces

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