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. It carries history, builds character with every layer of seasoning, and rewards patience with unmatched flavor. 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 earliest cast iron mistakes happened when I made shakshuka—a tomato-heavy dish I absolutely adore. I let it simmer slowly, filling the kitchen with the warm scent of cumin and garlic. The meal was delicious, but afterward I noticed something off: a faint metallic taste and dull, patchy spots inside my once-perfect skillet.

That’s when I learned that acidic ingredients like tomatoes, vinegar, and citrus can slowly eat away at the seasoning, especially during long cooks. The acid reacts with the iron, stripping its protective layer and sometimes even leaching metal into the food.

Now, I only use cast iron for acidic dishes if it’s a quick sauté. For slow simmers and sauces, I reach for enameled cast iron or stainless steel—tools that won’t sacrifice flavor or my skillet’s hard-earned seasoning.

Lesson 2: Strong Odors Linger

Another humbling moment came after I pan-fried fish. I cleaned the skillet thoroughly, scrubbed it with coarse salt, and even baked it at 400°F to burn off any residue. It looked spotless.

The next morning, I poured pancake batter into the pan—and caught a faint but unmistakable hint of yesterday’s salmon.

Cast iron is porous on a microscopic level, and strong aromas like fish, garlic, and certain spices can cling stubbornly to its surface. No matter how well you clean it, traces can remain and subtly flavor whatever comes next.

Since then, I reserve my cast iron for steaks, cornbread, potatoes, and hearty vegetables, and I use stainless steel or non-stick for fish and intensely aromatic dishes. Breakfast should taste like maple syrup, not the ocean.

Lesson 3: Eggs Are Trickier Than They Look

You’d think eggs would be simple. They’re soft, quick to cook, and seemingly harmless. But in cast iron, even well-seasoned, they can turn into a sticky disaster.

I’ve watched sunny-side-up eggs weld themselves to the surface, yolks breaking as I desperately tried to free them. What should have been a calm, comforting breakfast became a scraping, soaking, and re-seasoning ordeal.

Now, I keep a dedicated non-stick pan just for eggs and other delicate foods. It preserves my sanity, saves my seasoning, and ensures my mornings start smoothly instead of with frustration.

The Takeaway

Cast iron is durable, versatile, and irreplaceable for many dishes. It excels at high heat, builds incredible crusts, and holds warmth like nothing else. But like any great tool, it has its limits.

Avoid long acidic cooks. Be cautious with strong-smelling foods. Don’t force delicate ingredients like eggs into a pan that prefers bold, robust flavors.

Because sometimes, the smartest cast iron cook isn’t the one who uses it for everything—
it’s the one who knows exactly when to reach for something else.