Cast iron cookware is known for its durability, excellent heat retention, and even heat distribution. It has been a staple in kitchens for centuries, and many chefs and home cooks swear by its performance.

However, not all foods are suitable for cooking in cast iron. Certain ingredients and cooking techniques can damage the seasoning or flavor the food in an undesirable way.

To ensure your cast iron cookware stays in great condition and your dishes taste delicious, here are ten foods you should avoid using with cast iron.

1. Acidic Foods

Foods with high acidity levels should be avoided when using cast iron cookware. Acidic ingredients such as tomatoes, vinegar, or citrus fruits can react with the iron, causing it to leach into the food.

This can result in a metallic taste and discoloration of the dish. While a small reaction is generally harmless, prolonged exposure to acidic foods can damage the seasoning on your cast iron.

2. Delicate Fish

Delicate fish, such as flaky white fish, tend to stick to the surface of a cast iron pan, making it difficult to achieve a crispy skin. Non-stick pans or those with a smoother surface are better suited for cooking fish.

If you prefer using cast iron, make sure to use plenty of oil or opt for heartier fish like salmon or tuna.

3. Sticky and Sugary Foods

Sticky or sugary foods, particularly those with a high sugar content, can easily burn and leave a sticky residue on your cast iron cookware. This includes items like caramel sauces, syrups, or candy mixtures.

The sugars can create a sticky layer that is difficult to remove and can ruin the seasoning. If you need to cook such foods, it’s better to use a non-stick pan or a stainless steel pot.

4. Dairy-Based Dishes

While cast iron pans are great for searing meats and vegetables, they are not ideal for cooking dairy-based dishes.

The high acidity in dairy products, such as sauces or creamy gravies, can react with the iron, resulting in an off-flavor and potential discoloration. It’s best to use other types of cookware, like stainless steel or enamel-coated pots, when preparing dairy-based dishes.

5. Highly Spiced Foods

Cast iron cookware is seasoned to create a natural non-stick surface. However, highly spiced foods with strong flavors like curries or chili can penetrate the seasoning and leave a lingering taste.

This can impact the flavors of future dishes cooked in the same pan. It’s recommended to opt for other types of cookware specifically designed for heavily spiced dishes.

6. Raw Meat or Seafood

Using cast iron cookware to cook raw meat or seafood can be risky, particularly if the cooking process doesn’t reach a high enough temperature.

Raw proteins can introduce bacteria to the surface of the pan, making it difficult to sanitize completely. To ensure food safety, it’s advisable to use stainless steel or other materials designed for cooking raw proteins.

7. Deep-Frying

Cast iron pans are not the best choice for deep-frying due to their shallow sides and limited volume capacity. Deep-frying requires a pot with high sides to contain the hot oil and prevent splatters.

Additionally, cast iron pans have a tendency to retain heat for longer periods, which can lead to overheating the oil or uneven frying. Opt for deep-fryers or specialized pots designed for deep-frying instead.

8. Long Simmering Dishes

While cast iron pans are excellent for simmering stews and braises, particularly due to their even heat distribution, long simmering dishes with highly acidic ingredients can result in erosion of the seasoning.

If you plan to cook dishes that require extended simmering, consider using a stainless steel or enamel-coated pot to avoid damage to your cast iron cookware.

9. Light-Colored Sauces

Light-colored sauces such as béchamel or white wine-based sauces can pick up the colors and flavors of cast iron, resulting in off-colored or unappetizing-looking dishes.

It’s preferable to use stainless steel or porcelain-coated pans for light-colored sauces, as they won’t impact the aesthetic appeal of your dish.

10. Excessive Heat

While cast iron cookware withstands high temperatures, excessive heat can damage the pan and cause the food to burn. It’s essential to preheat your cast iron slowly and evenly to prevent hot spots and protect the seasoning.

Avoid using the highest heat setting and instead opt for medium or medium-high heat for best results.