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

foods can strip away the pan’s seasoning. Even worse, they might react with the iron itself and give your food a strange, metallic taste.

Cooking a quick tomato dish once in a while is okay in a well-seasoned skillet. But slow-simmered sauces or stews loaded with acid? Best to skip it.

Instead: Use an enameled cast iron or stainless steel pan for recipes continue reading …