I love cooking with cast iron. Breakfast, lunch, or dinner—it’s my go-to pan. Cast iron is tough and, with proper care, it can last for decades. However, not everything belongs in it. Certain foods can damage your cookware or affect flavor. Here’s what to skip and why. Tomatoes, lemons, and other acidic foods react with cast iron. They can wear down the seasoning and leave a metallic taste. I used to think this was a myth—until I made shakshuka. The tomato-based dish tasted awful, with a harsh, metallic bite. Lesson learned! Fish, strong cheeses, and loads of garlic can leave behind stubborn odors. Baking your cast iron at 400°F for 10 minutes often helps, but not always. Some smells hang on, no matter what. Tip: Use alternative cookware for super fragrant meals. 3. Eggs Don’t Work Well Eggs tend to stick in cast iron, soaking up seasoning and leaving a brown, crusty mess. Even with well-seasoned pans, results are often disappointing.
I love cooking with cast iron. Breakfast, lunch, or dinner—it’s my go-to pan. Cast iron is tough and, with proper care, it can last for decades. However,…
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During an appearance on “The Record with Greta Van Susteren,” Speaker Mike Johnson declined to specify when the House might consider a bipartisan Senate proposal to fund the federal government through January 30. The Senate advanced the measure Sunday night by clearing a key procedural hurdle, though a final vote is still expected to take place in the coming days. Johnson noted that House Republicans had included provisions to address rising healthcare costs in their One Big Beautiful Bill Act, but said Democrats ultimately removed them during negotiations “The problem is that we are subsidizing very wealthy insurance companies,” Johnson said. “That is not helping costs go down. It’s driving premiums up even higher. So, Republicans want to fix the broken system.
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