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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 that unbeatable sear they give to steaks and veggies. They’ve been kitchen staples for generations — and with good care, they can last a lifetime.

But while cast iron is incredibly versatile, it’s not the right tool for every recipe. In fact, some foods can damage your pan, strip its seasoning, or even take on an unpleasant flavor when cooked in cast iron.

So before you reach for your skillet, here are 8 things you should never cook in a cast iron pan — and why.

🧄 1. Delicate Fish (Like Tilapia or Flounder)

Cast iron can hold heat like a champ — but that’s exactly why flaky fish can fall apart in the pan. The high heat and textured surface can cause delicate fillets to stick, tear, and lose their shape.

Better alternative: Use stainless steel or nonstick for delicate seafood.

🍅 2. Tomato Sauces and Acidic Foods

Tomatoes, vinegar-based sauces, and citrus-heavy dishes are highly acidic. When these sit in a cast iron pan for too long (especially if it’s not perfectly seasoned), they can break down the seasoning and even absorb a metallic taste.

Why it matters: Over time, acid can cause your pan to rust and your food to taste off.

🍳 3. Scrambled Eggs (in a Poorly Seasoned Pan)

If your cast iron pan isn’t well-seasoned, eggs will stick like crazy. And scraping off burnt-on egg bits? Not fun — and not good for your seasoning layer.

Pro tip: Once your pan is well-seasoned and slick, it can handle eggs. But until then, stick to nonstick.

🍰 4. Sticky Desserts (Like Cobblers or Cakes)

Yes, you can bake in cast iron — but sticky, sugary desserts may cling to the surface and ruin your seasoning. The sugar can caramelize and burn, making cleanup a nightmare.

Better option: Use a glass or ceramic baking dish for sweets.

🥩 5. Marinated Meats (with Lots of Acid)

A quick sear is fine, but letting marinated meats (especially with lemon juice or vinegar) sit in a cast iron pan can cause chemical reactions that affect both the pan and the flavor of your food.

Why avoid it: It can create a bitter or metallic aftertaste and wear down the pan’s protective layer.