What You Should Never Cook in a Cast Iron Skillet (and Why)

Cast iron absorbs flavors and odors — especially if it hasn’t been seasoned over years of use.

If you cook a garlicky stir-fry or a spicy curry, don’t be surprised if your next dish has a little “extra flavor” from the last one.

And while that might not be a problem for savory meals, it’s a big issue if you want to bake something sweet in the same pan.

What to do: Either deep-clean your skillet after strong meals or keep one pan for sweets and another for savory cooking.

6. Desserts — Right After Savory Meals

Cast iron is fantastic for baking. Cobblers, brownies, skillet cookies — they all turn out great.

But if you just fried onions or bacon in your skillet and then jump into dessert baking, don’t be surprised if your chocolate cake tastes a little… smoky.

That’s because cast iron holds on to flavor.

Solution: Clean your pan thoroughly first. Better yet, keep one cast iron pan just for desserts if you bake often.

7. Boiling or Steaming

Want to boil pasta in your cast iron skillet? Don’t do it.

Water breaks down the seasoning and makes your skillet more prone to rust. The longer it stays wet, the worse it gets.

Cast iron isn’t designed for high-moisture cooking like steaming or boiling.

Use instead: A stainless steel or enameled pot for boiling tasks.

8. Storing Food in the Skillet

It might be tempting to cook dinner and pop the whole skillet into the fridge.

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