I’m a huge fan of cast iron cooking. Whether I’m searing the perfect ribeye or pulling golden, crispy cornbread out of the oven, my cast iron skillet has long been my kitchen MVP. There’s something about the even heat, the rustic charm, and the sense of tradition that makes everything feel richer, heartier, more authentic.
With proper care, cast iron can last a lifetime—or even several. But as much as I love it, I’ve learned (sometimes the hard way) that it’s not the right choice for every dish.
Lesson 1: Acidic Foods Can Ruin the Seasoning
One of my early cast iron mishaps happened when I made shakshuka—a tomato-heavy dish I adore. After a long simmer, I noticed a metallic taste and dull patches on my skillet. I later discovered that acidic ingredients like tomatoes, vinegar, and citrus can strip the seasoning, especially if they’re cooked for extended periods.
Now, I avoid cooking acidic foods in cast iron unless it’s a quick sauté. For longer cooks, I switch to enameled cast iron or stainless steel.
Lesson 2: Strong Odors Linger
I once pan-fried fish in my cast iron skillet, and even after a thorough scrub and baking it at 400°F, the smell clung to the pan—and eventually, to my pancakes the next morning.
Garlic-heavy dishes can also leave behind a stubborn aroma. Since then, I reserve my cast iron for more neutral or savory dishes and use stainless or non-stick when dealing with strong flavors or fishy ingredients.
Lesson 3: Eggs Are Trickier Than They Look
You’d think eggs would be a breeze, right? Not always.
Even with a well-seasoned skillet, eggs can stick like glue, turning a relaxing breakfast into a scraping and soaking session. Now, I keep a trusty non-stick pan solely for eggs and delicate breakfast dishes. It saves time, stress, and keeps my cast iron seasoning intact.
The Takeaway
Cast iron is durable, versatile, and irreplaceable for many dishes. But like any tool, knowing when not to use it is just as important. Respecting its limits—avoiding long acidic cooks, strong-smelling foods, and sticky items like eggs—has helped me preserve my pans and elevate my cooking overall.
Because sometimes, the smartest cast iron cook knows when to reach for something else.
