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What Not To Cook In Cast Iron

Many cast iron skillets of today have been, and continue to be, passed down from generation to generation.  When it comes to the cooking necessities, you either love them or hate them.  There doesn’t seem to be an in-between.

Like myself, those who love them use them every day for cooking—from frying bacon and eggs to frying chicken.  Even though they are great when it comes to various dishes, unfortunately, they cannot be used for everything.  As such, there are a few dishes you need to stay away from when using your cast iron.

Image: Food & Wine Magazine

Foods That Smell

Those pungent foods, such as garlic, peppers, some of the stinkier cheeses, and of course, fish, are to be steered clear of when cooking with your cast iron pans.  If you cook any of these foods, expect the aromatic flavors to last through to your next few meals if they are not adequately cared for.

For the best results, placing your cast iron in a 400-degree oven will, for the most part, alleviates them of smells.  The best sure-fire way to keep the odors away is to not cook in your cast iron with those types of food to begin with.

Foods That Stick

Until your cast iron is sufficiently seasoned, it is best to steer clear from those foods that tend to be sticky.  I know for a fact that eggs stick to my cast iron really bad and tend to end up with somewhat crispy edges.

Even if your cast iron is seasoned, items such as eggs can make a significant sized cleaning mess.  For eggs, you might want to fry them in a nonstick pan.

Image: New York Times

Various Types Of Fish

Because cast iron retains heat much more than most pans, you will love the results your steak gets, but you will be upset with how your fish turns out.

Those delicate types of fish, such as tilapia or trout, are best prepared in a nonstick pan.  Salmon, on the other hand, will stand up well to cast iron frying.