I’m a big fan of cooking with cast iron—it’s my go-to choice for everything from searing a perfect steak to baking some delicious golden cornbread.
There’s something about its ability to distribute heat evenly and its rustic charm that makes every dish feel that little bit more special. If well taken care of, cast iron skillets are incredibly durable, lasting through generations.
However, not every ingredient is suited for cast iron cooking.
I remember one time I made shakshuka. The acidic tomatoes ended up stripping the seasoning from the pan, leaving behind an undesirable metallic taste.
It turns out ingredients like tomatoes, vinegar, and citrus are just too harsh on cast iron, especially if they’re cooked for a long time. Nowadays, I only use such ingredients in cast iron for quick dishes, if at all.
Then, there are the foods with strong smells, such as fish and garlic.
Despite my best efforts—scrubbing and baking the skillet at 400°F—the smell sometimes lingers. No one wants their pancakes to taste like last night’s fish dinner. For ingredients with strong odors, I usually opt for stainless steel or non-stick pans.
Let’s not forget eggs. They may seem easy to prepare, but they tend to stick to even the most well-seasoned cast iron skillets, making cleanup a hassle.
These days, I’ve made it a habit to keep a non-stick pan nearby just for making my morning eggs.
Understanding when to choose a different pan has not only made cooking more straightforward but it also helps to preserve the quality of the cast iron for those dishes it excels at.