Acidic ingredients are among the biggest threats to cast iron. Tomatoes, vinegar, citrus juice, and similar foods can erode the seasoning layer and react with the metal beneath, sometimes leaving dishes with an unpleasant metallic edge. While a quick splash of tomato now and then may not ruin a well-seasoned pan, slow-cooked sauces or long simmers heavy with acid are better handled by stainless steel or enameled cookware designed for that purpose.
Delicate foods pose another challenge. Fragile fish fillets often cling stubbornly to the surface, breaking apart as you try to turn them, and their aromas can linger long after cooking. Sticky, sugar-rich sauces create similar problems, burning easily and clinging to the pan in ways that damage seasoning and complicate cleanup. Eggs also fall into this category, as even slight imperfections in seasoning can cause them to weld themselves to the surface.
Cast iron’s tendency to absorb flavors means strongly seasoned dishes can influence whatever comes next. Garlic-heavy meals, spicy curries, or smoky foods may leave behind traces that affect desserts or lighter recipes. Baking sweets immediately after savory cooking can result in unexpected flavors unless the pan is thoroughly cleaned or reserved for one purpose.
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