Things You Should Never Cook In A Cast Iron Pan

**What to Do Instead:**
For stir-frying, a wok or non-stick skillet is a better choice. These pans are specifically designed to handle high-heat, fast cooking with less risk of food sticking.

### **5. Foods that Require Low, Slow Heat Cooking (Eggs)**

While cast iron is great for high-heat cooking, foods that require low, slow heat (like scrambled eggs or omelets) can be difficult to cook in a cast iron pan. The pan’s heat retention properties might cause uneven cooking, especially if the pan isn’t properly seasoned.

**Why You Should Avoid It:**
– Cast iron holds heat for a long time, so it can make it hard to control the heat needed for delicate dishes like eggs. Even with low heat, your eggs may end up cooking too quickly or unevenly.
– Scrambled eggs can stick to the surface, leading to a messy cleanup.

**What to Do Instead:**
For eggs, a non-stick or well-seasoned cast iron pan (with a good amount of butter or oil) can still work. However, if you’re cooking eggs on a low heat, a non-stick pan is often your best bet for achieving smooth, creamy results.

### **6. Anything That Requires Precise Temperature Control (Frying Tempura or Deep-Frying)**

Deep-frying is another type of cooking that requires precise temperature control to avoid overcooking or undercooking the food. Cast iron pans can be used for frying, but they are not the best option for recipes that require specific temperatures, such as tempura or other deep-frying recipes.

**Why You Should Avoid It:**
– Cast iron retains heat well, but it can be difficult to regulate temperature during deep frying. This can cause uneven frying, where the food either soaks in too much oil or burns on the outside before cooking through.
– The high oil temperatures needed for deep frying can degrade the seasoning on your cast iron, potentially leading to rust and buildup over time.

**What to Do Instead:**
For deep frying or recipes that require specific frying temperatures, it’s best to use a deep fryer or a stainless steel pot. These alternatives allow you to control the temperature more accurately and prevent oil splattering.

### **7. Casseroles or Braises with Lots of Liquid**

While cast iron is great for braising meats or cooking stews, it’s not always the best choice for dishes that require large amounts of liquid, such as casseroles. The high sides of a traditional cast iron skillet may not allow for the even heat distribution that a Dutch oven or other braising pot can provide.

**Why You Should Avoid It:**
– The pan may not heat evenly when you add a large amount of liquid, and this can lead to uneven cooking.
– While enameled cast iron is perfect for these dishes, regular cast iron pans may not distribute heat as evenly when there’s a lot of liquid involved, leading to less-than-perfect results.

**What to Do Instead:**
For casseroles or dishes that require large amounts of liquid, consider using a Dutch oven or an enameled cast iron pot, which are designed for slow cooking with more moisture.

### **Conclusion**

While cast iron pans are incredibly versatile, there are a few foods and cooking methods that don’t pair well with these heavyweight kitchen tools. Avoid cooking acidic foods, delicate fish, sticky sugar-based dishes, and foods that require precise temperature control or slow cooking to ensure your cast iron pan remains in great condition. By being mindful of what you cook and how you care for your pan, you’ll be able to enjoy the benefits of cast iron for years to come.