The 4 Foods You Should Never Cook in Cast Iron, According to an Expert

Cast iron is as reliable as a Labrador. You’ll get decades of use from a good cast-iron skillet if you care for it properly. The material is forgiving, nonstick and there’s virtually no end to what you can make in it. Despite its versatility and ability to deliver the Maillard reaction — the chemical process that gives foods a caramelized crust — some foods can harm your favorite pan’s well-seasoned surface.

Acidic foods and vinegar-based sauces are among the worst, stripping the surface you worked hard to build, and even leaving your dinner with an unpleasant metallic aftertaste.

For a list of foods to avoid cooking in a cast-iron pan, I grilled Eric Rowse, a cast-iron evangelist and lead chef instructor at the Institute of Culinary Education.

Here’s what he said.

Foods that damage cast-iron pans

According to Rowse, you can technically cook anything in cast iron — even ...

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