After ruining one too many meals (and pans), I’ve developed a strict “no-fly list” for my cast iron cookware. These are the culinary offenders that never get near my prized skillet:
First up – anything highly acidic. That includes wine reductions, vinegar-based sauces, and even some salad dressings I’ve tried to warm up. The acid breaks down the seasoning, leaving your food tasting like you cooked it in a tin can.
Strongly flavored foods make the list too. That amazing garlic shrimp dish? It’ll leave your pan smelling like a seafood shack for weeks. I once made the mistake of cooking blue cheese burgers in mine and couldn’t get the funk out despite multiple seasoning attempts.
Even some healthy foods are problematic. Leafy greens like spinach can react with the iron, turning an unappetizing grayish-black. And cooking rice? Unless you enjoy scrubbing burnt grains out of every pore, stick to regular pots.
