Things You Should Never Cook In A Cast Iron Pan

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## **Things You Should Never Cook in a Cast Iron Pan**

Cast iron pans are beloved for their durability, heat retention, and ability to deliver a perfect sear. With proper care, a cast iron skillet can last for generations — and even improve with age. But despite their ruggedness, **not everything belongs in a cast iron pan**.

Whether you’re a seasoned home cook or new to cast iron, here’s a list of foods you should **avoid cooking** in these pans — and why steering clear can help maintain your skillet and your food’s flavor.

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### **1. Acidic Foods (Tomatoes, Vinegar-Based Sauces, Citrus)**

**Why to avoid:**
Acidic ingredients like tomatoes, lemon juice, and vinegar can **break down the seasoning** of your cast iron and cause a metallic taste to leach into your food. Over time, this can wear away the protective layer you’ve built up and even lead to rust.

**Examples:**

* Marinara or tomato-based pasta sauces
* Lemon chicken
* Balsamic reductions

✅ *Better alternative:* Use stainless steel or enameled cast iron for these dishes.

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### **2. Delicate Fish**

**Why to avoid:**
Flaky fish like tilapia, flounder, or cod can **stick to the pan**, falling apart during cooking — especially if your seasoning isn’t fully developed. Additionally, fishy smells can linger and affect future dishes.

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