Foods You Should Avoid Making in a Cast Iron Skillet
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.
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. Read more below
