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Maintaining a well-seasoned cast iron skillet requires effort. After diligently building a smooth cooking surface through proper seasoning and cleaning, the last thing any home cook wants is to damage it. Although durable, cast iron cookware is not impervious to all foods, particularly when exposed to prolonged cooking times with certain ingredients.
To identify the specific foods that should be avoided in cast iron skillets, or at least handled with care, we consulted Eric Rowse. Rowse, the lead chef instructor of Culinary Arts at the Institute of Culinary Education, provided expert advice on utilizing this popular cookware while preserving its seasoned finish.
Acidic foods such as tomatoes, wine-based and vinegar-based sauces, and citrus fruits demand careful consideration when cooking in cast iron. For those less experienced with cast iron cooking or its specific properties, stainless steel or nonstick cookware may be preferable choices for the following food categories.
4 Foods That Can Damage Cast Iron Cookware
According to Rowse, while technically you can prepare any food in cast iron – even fish and eggs – certain foods can react negatively with the material if cooked improperly. This can lead to deterioration of the seasoned surface or impart a metallic taste to the food.
1. Tomatoes
“Highly acidic foods, such as tomatoes and tomato-based dishes can be problematic on raw iron, poorly or under-seasoned cast iron,” Rowse explains.
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“Cooking these foods in neglected cast iron can result in a metallic flavor in the dish. However, if the pan is well-seasoned and cleaned immediately after each use, it generally isn’t an issue.”
To be safe, consider cooking bacon in your skillet afterward for added seasoning protection. As an added benefit, you’ll have bacon available. Avoid allowing acidic foods to sit in the pan for extended periods, as this can erode the seasoning.
2. Vinegar
Similar to tomatoes, vinegar can degrade the carefully established seasoning of your cast iron skillet, potentially requiring you to re-season it. Vinegar-rich foods like adobo or Carolina-style BBQ sauce exemplify acidic items that should not remain in a cast iron pan for long durations.
If a recipe incorporates vinegar and is cooked in cast iron, ensure the pan is thoroughly cleaned with hot water and salt, or a minimal amount of mild dish soap, promptly after use.
Read more: Effortlessly Clean Your Cast Iron Skillet Using This Common Kitchen Ingredient
3. Citrus
While there may not be numerous instances where citrus is a primary ingredient in cast iron skillet cooking, certain recipes do call for lemon or lime juice. A squeeze of lemon juice at the end of cooking is unlikely to harm your cast iron pan, but avoid simmering citrus juices within it for extended durations to protect the integrity of the seasoned surface.
4. Wine-Based Sauces
Utilizing wine in cooking is often advantageous. Indeed, there are numerous recipes that benefit from the inclusion of red or white wine. However, allowing highly acidic wine to braise or simmer in a cast iron pot or skillet for prolonged periods can cause the seasoned patina to deteriorate, leading to a less seasoned skillet that promotes food sticking.
Can You Cook Eggs in Cast Iron?
While eggs will not damage the pan itself, they can present a challenge when pan-frying due to their tendency to stick, creating a messy cleanup. Although cast iron cookware is not as inherently nonstick as chemically coated alternatives, a well-seasoned skillet remains suitable for scrambling or frying this breakfast staple.
“I enjoy cooking eggs in cast iron,” Rowse stated. “I use a small 5-inch skillet specifically for frying eggs. Cast iron excels at reaching high temperatures; however, precise temperature control can be more challenging because of its superior heat retention. Consequently, making minor temperature adjustments can be less immediate.”
What About Fish?
Similarly, many types of fish are delicate and prone to sticking to cooking surfaces if not handled correctly. If your cast iron skillet’s seasoning is inadequate or the pan is excessively hot when the fish is added, portions of the fish may adhere to the bottom.
How to Prevent Cast Iron Cooking Issues
Primarily, ensure your cast iron is properly seasoned to enable cooking even sticky foods without concern.
When preparing acidic foods in cast iron, refrain from slow-braising or prolonged simmering on the stovetop. Once cooking is complete, promptly transfer the food and wash your cast iron pan immediately with hot water. For particularly stubborn food remnants, use a drop of dish soap and a sprinkle of kitchen salt.
If uncertain, consider using cookware designed to withstand acidity, such as an enameled Dutch oven or a stainless steel skillet.