What Not to Cook in Your Cast Iron Pan

This article uses AI assistance for some of the content.

Cast iron skillets are celebrated for their durability and versatility in the kitchen, handling everything from searing steaks to baking cornbread with ease. However, they come with their own set of rules, especially when it comes to what should or shouldn’t be cooked in them. Certain foods can damage the seasoning of your pan or just make for a kitchen headache due to sticking and interacting with the iron. Here’s a breakdown of the worst foods to cook in a cast iron pan. A well-seasoned pan may let you get away with some of them, but not always.

Cast iron skillet.Photo byPhoto credit: Shutterstock.

Acidic Foods

Cast iron and acidic foods like tomatoes, wine-based sauces, or citrus fruits such as lemons and limes often don’t mix well. The acidity can strip away the seasoning of your skillet, leaving it dull and vulnerable to rust. Moreover, these foods might end up tasting metallic. For these dishes, consider using non-reactive cookware such as stainless steel to keep flavors pure and your pan intact.

Delicate Fish

While cast iron excels with meats, flaky fish varieties such as flounder, tilapia, or cod can pose a challenge. These fish are prone to sticking and may disintegrate when you try flipping them, leaving you with a frustrating mess and a less-than-perfect meal. Use a well-oiled, very well-seasoned skillet or opt for a non-stick pan to keep your seafood intact.

Desserts

Desserts can be decadent and delightful in cast iron — we're thinking about the ooey-gooey skillet cookie recipe we've all tasted and loved — but think twice if using a pan that frequently sees savory dishes. Sweet creations like cakes or sweet breads could absorb residual flavors of garlic or spices, imparting odd and unintended tastes. If dessert is on the menu, consider dedicating a skillet just for sweets or ensure your pan is impeccably clean and re-seasoned.

Fish with salsa.Photo byPhoto credit: Running to the Kitchen

Eggs

Scrambled or fried eggs in a cast iron skillet can be tricky if the pan isn’t perfectly seasoned. Eggs might stick, tear, or even pick up unwanted metallic flavors, turning your breakfast into a disaster. For flawless eggs, use a non-stick skillet or ensure your cast iron is well-seasoned and preheated with a bit of oil or butter.

Delicate Sauces

Hollandaise, Béarnaise, and other delicate sauces demand careful temperature control and non-reactive surfaces, which makes cast iron a poor choice. These sauces could react with the iron, leading to off-flavors that might spoil your elegant sauce. Opt for stainless steel or enameled cookware that won’t react with acidic ingredients.

Smelly Foods

Cooking garlic, peppers, or other aromatic ingredients in cast iron can leave lingering smells that infuse later dishes with unwanted flavors. Unless you relish the idea of garlic-flavored pancakes, consider using a different pan for cooking strongly scented items or thoroughly clean your skillet post-cooking.

Eggs on toast.Photo byPhoto credit: Depositphotos.

Sticky Sauces

Barbecue sauce and other sugary condiments are delicious but risky in a cast iron skillet. They tend to stick and caramelize quickly, which can ruin your seasoning with a tough, burnt layer that’s a chore to scrub off. To preserve your pan’s integrity, cook these sauces in a pot with a heavy-duty non-stick coating.

Cheese

While a cheesy skillet dish sounds enticing, melted cheese is another foe of the cast iron surface. It can adhere fiercely, making cleaning difficult and potentially damaging your pan’s seasoning. It’s best to melt cheese in a ceramic or non-stick pan, especially under high heat.

This article first appeared on Running to the Kitchen.