Things You Should Never Cook In A Cast Iron Pan

. Acidic Foods (Tomato Sauce, Vinegar-Based Dishes, Citrus)
Why Avoid? Acidic ingredients like tomatoes, vinegar, lemon juice, or wine can strip away the seasoning on your pan and react with the iron, leaving a metallic taste in your food.
What to Do Instead? Use stainless steel, enamel-coated, or nonstick pans for dishes with high acidity. If you must use cast iron, limit cooking time and re-season the pan afterward.
2. Delicate Fish or Seafood
Why Avoid? Thin, flaky fish like tilapia or sole can stick to the pan, even if it’s well-seasoned, leading to a messy cleanup and ruined presentation.
What to Do Instead? Opt for nonstick pans or grilling methods for delicate seafood. Save your cast iron for heartier fish like salmon or tuna steaks.

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