Things You Should Never Cook In A Cast Iron Pan

3. Eggs (Unless Perfectly Seasoned)
Why Avoid? Eggs are notorious for sticking to cast iron unless the pan is perfectly seasoned. Even then, they’re tricky to flip and clean up afterward.
What to Do Instead? Use a nonstick or stainless steel pan for scrambled, fried, or poached eggs. Reserve cast iron for baked egg dishes like frittatas.
4. Sticky or Sugary Desserts (Crispy Cookies, Caramel)
Why Avoid? Sticky or sugary foods like caramel, candy, or cookies can adhere stubbornly to the pan, making cleanup a nightmare and potentially damaging the seasoning.
What to Do Instead? Use nonstick bakeware or silicone mats for desserts. Stick to cast iron for sturdier baked goods like cornbread or skillet brownies.
5. Smelly or Strongly Flavored Foods (Fish, Garlic, Onions)
Why Avoid? Cast iron is porous and can absorb strong odors from foods like fish, garlic, or onions. These odors may linger and transfer to other dishes cooked in the same pan.
What to Do Instead? Cook smelly foods in stainless steel or glass cookware to avoid flavor transfer.

Continue reading…