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 kitchen staples for their durability, excellent heat retention, and natural non-stick properties once properly seasoned. From searing steaks to baking cornbread, these versatile skillets can handle a wide range of cooking tasks. However, despite their toughness, there are certain foods and cooking methods that don’t mix well with cast iron. Using your cast iron pan the wrong way can damage its seasoning, alter the flavor of your food, or even cause the pan to rust.

Here are some things you should **never** cook in a cast iron pan:

#### 1. **Delicate Fish and Eggs**

While cast iron is perfect for searing, it can be tricky for cooking delicate fish fillets or eggs. If your pan isn’t perfectly seasoned, these foods tend to stick and fall apart. Non-stick pans or stainless steel are better options for these tasks.

#### 2. **Acidic Foods**

Tomato sauce, vinegar-based dishes, and other acidic foods can react with the iron, stripping away the seasoning layer and imparting a metallic taste to your meal. While cooking acidic foods briefly (like deglazing with wine or vinegar) is usually okay, simmering or slow-cooking acidic dishes in cast iron isn’t recommended.

#### 3. **Boiling Water or Cooking Soups**

Cast iron pans are heavy and retain heat very well, but they are not designed for boiling large amounts of water or cooking watery soups. Prolonged exposure to