While cast iron skillets are versatile and durable, there are certain foods that are not recommended to be cooked in them due to potential negative effects on the skillet or the taste of the food. Here are some examples:
Acidic foods: Foods with high acidity, such as tomatoes, citrus fruits, vinegar, and wine-based sauces, should be avoided in cast iron skillets. The acid can react with the iron, potentially causing a metallic taste in the food and damaging the seasoning of the skillet.
Delicate fish: Delicate fish fillets, such as flaky white fish like sole or tilapia, may not be the best choice for a cast iron skillet. These types of fish are prone to sticking to the surface, and their delicate texture can easily break apart when trying to flip them.
Sticky or sugary foods: Foods with high sugar content, such as syrups, caramel, or sticky sauces, can be problematic in cast iron skillets. The sugar can burn and stick to the skillet, making it challenging to clean and potentially damaging the seasoning.
Delicate eggs: While cast iron skillets can be great for cooking eggs, particularly when well-seasoned, very delicate egg dishes like a perfectly runny fried egg may be challenging to achieve without the egg sticking to the surface. Non-stick pans or well-seasoned carbon steel pans might be better suited for such delicate egg preparations.
It's worth noting that while these foods are not ideal for cast iron skillets, you can still cook them in one if necessary. However, it's important to be aware of the potential issues and take appropriate precautions, such as using extra oil or ensuring the skillet is well-seasoned.