Cast iron skillets hold a special place in American kitchens because they are durable, adaptable, and capable of lasting for generations when treated properly. From crisping bacon to baking cornbread or searing steaks, they deliver consistent heat and excellent results. Yet despite their strengths, cast iron pans are not suited for every type of cooking. Certain foods and habits can quietly undermine the seasoning, distort flavors, or invite rust, shortening the life of a pan that should otherwise endure for decades.
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