Cast-iron cookware is tough in many respects but has a sensitive side. While you’re not likely to ding or damage these pans with force, certain foods react with a cast-iron surface, stripping it of its nonstick patina and seasoning.
A Chef Exposes the Foods Secretly Ruining Your Cast-Iron Skillet
It’s OK to cook acidic foods such as tomatoes and vinegar in your cast-iron pan but letting them sit for long periods can eat away at the seasoning.
“Highly acidic foods, such as tomato and tomato-based dishes, vinegar-based foods like adobo or wine-braised dishes like coq au vin can be problematic on raw iron, poorly or underseasoned cast iron,” Rowse says.
“Cooking these foods in neglected cast iron can lead to a metallic taste in the food. If the pan is well seasoned and cleaned out after each use, it isn’t a problem.”
To be safe, cook bacon in your skillet afterward to give the seasoning extra protection. As a bonus, you’ll have bacon on hand. What you don’t want to do is leave the acidic food just sitting in the pan which can eat away at the seasoning.
Can you cook eggs and fish in cast iron?
Properly seasoning your cast iron will keep foods such as fish and eggs from sticking.
First and foremost, you’ll want to properly season so you can cook even the stickiest foods without worry.
When cooking acidic foods in cast iron, avoid slow-braising or simmering on the stovetop for long periods. When the food is finished cooking, remove it and wash your cast-iron pan immediately with hot water, a drop of dish soap and a sprinkling of kitchen salt for extra stuck-on foods.
