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

with high acidity.

2. Delicate Fish

Fish like tilapia, flounder, and sole are too fragile for cast iron.

The rough surface and high heat can make these tender fillets stick and fall apart. Plus, fish smells tend to linger — and nobody wants their next batch of pancakes tasting like last night’s salmon.

Better option: Try nonstick or stainless pans for continue reading …