5 foods you should never cook in a cast iron skillet – here are the fascinating reasons why


Cast iron skillets, and the best-cast iron cookware, are incredibly versatile, but certain ingredients should be prepared with alternative cooking tools or appliances.


Eggs, especially scrambled, are a breakfast staple, but you may wish to think twice before cracking them into your cast iron skillet. Why? If your pan is not well-seasoned, your eggs could end up being a bit of a mess. Not only will they stick to the pan, but the clean-up will also be undesirable. And we all know that over-washing your pan can remove its seasoning.


There is something oh-so comforting about a long-simmered tomato sauce, but acidic foods, like tomatoes, should never be marinated over a long period of time in a cast iron pan. As tomatoes break down, metallic flavors from the pan will leach out into the sauce.


Much like with tomatoes, other acidic food is a no-go in a cast iron skillet. The primary issue is the damage this can cause to the pan itself. The acidic properties are known to wear away the non-stick layer of seasoning, leaving the pan vulnerable to rust. The other issue is that cooking anything particularly acidic will cause iron to trickle into your food. This would not usually pose a health hazard, but no one wants to endure that metallic aftertaste in their food.


Cast iron is commonly known to hold onto the smells of what we cook, so if you like preparing pungent food, like fish, cheese, and garlic, be prepared for this smell to linger on your cookware. The main problem is that these aromatic ingredients can all leave a lasting impression on this porous metal. As a result, the quality of the next dish could be negatively impacted.

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