Cast iron skillets are staples in many American kitchens — and for good reason. They’re durable, reliable, and capable of lasting for generations with proper care. Whether you’re searing a steak, baking cornbread, or crisping bacon, cast iron delivers excellent results.

But even the best tools have limitations.

Certain foods can damage the skillet’s seasoning, give meals an odd flavor, or even cause rust. If you want your cast iron to stay in great shape — and keep your dishes tasting the way they should — here are the foods and cooking habits to avoid.

1. Tomatoes and Other Acidic Foods

Foods high in acidity — like tomatoes, lemon juice, and vinegar — can wear down the seasoning layer on cast iron.

They may even react with the metal and leave your meal with a metallic taste.

A quick tomato dish in a well-seasoned skillet is fine. But slow-simmered sauces or long-cooking acidic recipes are best avoided.

Better choice: Enamel-coated cast iron or stainless steel.

2. Delicate Fish

Soft, flaky fish like flounder, tilapia, and sole tend to stick to cast iron and fall apart easily.

High heat and the slightly textured surface can ruin the fillets — and the scent can linger in the pan long after.

Better choice: Nonstick or stainless steel pans for fragile fish.

3. Sticky or Sugary Sauces

Glazes such as honey, teriyaki, and brown sugar mixes can scorch quickly in cast iron.

Burnt sugar not only creates stubborn cleanup but also weakens the seasoning.

Better choice: Use nonstick or stainless steel for sticky dishes unless your cast iron is exceptionally well seasoned.

4. Eggs — Until Your Skillet Is Well Seasoned

People with perfectly seasoned pans can cook eggs in cast iron without trouble. But if your pan is newer, scrambled and fried eggs will likely stick.

Scraping them off can damage the finish and make cleaning harder.

Better choice: Cook eggs in a nonstick pan until your cast iron has a strong seasoning layer.

5. Strongly Flavored Dishes (Garlic, Curry, etc.)

Cast iron absorbs flavors — especially intense ones.

If you cook garlic-heavy meals, curry, or pungent stir-fries, the next dish may pick up a hint of those flavors.

That can be a problem if you want to bake something sweet afterward.

Better approach:
Either deep-clean the pan or use separate skillets for sweet and savory dishes.

6. Desserts Right After Savory Meals

Cast iron is fantastic for desserts — brownies, cobblers, skillet cookies, and more.

But if you just sautéed onions or cooked bacon in the skillet, those flavors may transfer into your dessert.

Solution: Clean the pan thoroughly or dedicate one pan specifically for baking.

7. Boiling or Steaming

Cast iron isn’t ideal for boiling pasta or steaming vegetables.

Water breaks down the seasoning quickly, leaving the pan more vulnerable to rust.

Better choice: Stainless steel or enameled cookware.

8. Storing Food in the Skillet

It may be tempting to put leftovers directly in the fridge with the skillet — don’t do it.

Moisture and food acids can damage the seasoning and cause rust. Stored food may also pick up a metallic taste.

Do this instead:
Transfer leftovers to storage containers and clean the pan as soon as it cools.

9. Sudden Temperature Changes

Pouring cold water into a hot cast iron skillet can cause thermal shock — which may warp or even crack the pan.

Always:
Let the skillet cool naturally before rinsing or washing.

Simple Tips to Keep Your Cast Iron in Great Shape

• Dry it completely after washing
• Apply a thin layer of oil after each use
• Use mild soap only when needed
• Store in a dry place to prevent rust