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Cast Iron and Cooking, What not to cook


While cast iron skillets are versatile and durable, there are some foods that are not well-suited to cooking in them. Here are some foods that you may want to avoid cooking in a cast iron skillet:

  1. Acidic foods: Foods that are high in acidity, such as tomatoes, vinegar, and citrus fruits, can react with the iron in the skillet and cause a metallic taste in the food. This can also damage the seasoning of the skillet and lead to rusting.
  2. Delicate fish: Delicate fish like sole or flounder may stick to the surface of the cast iron skillet, making it difficult to flip them without breaking them.
  3. Sticky or starchy foods: Foods that are sticky or starchy, such as pancakes or scrambled eggs, may stick to the surface of the skillet and be difficult to flip or remove.
  4. Foods with strong flavors: Some foods, such as garlic or strong spices, can leave a lingering flavor in a cast iron skillet that can be difficult to remove.
  5. Dairy: Cooking dairy products like cheese or milk in a cast iron skillet can cause them to stick to the surface and burn, leaving a difficult-to-clean mess.

It's important to note that while these foods may not be the best suited for a cast iron skillet, it's not necessarily dangerous or harmful to cook them in one. It's just a matter of preference and ease of cooking

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