Why I Love Cast Iron—But Avoid These Foods

I love cooking with cast iron. Breakfast, lunch, or dinner—it’s my go-to pan. Cast iron is tough and, with proper care, it can last for decades. However, not everything belongs in it. Certain foods can damage your cookware or affect flavor. Here’s what to skip and why.

1. Skip Highly Acidic Foods

Tomatoes, lemons, and other acidic foods react with cast iron. They can wear down the seasoning and leave a metallic taste. I used to think this was a myth—until I made shakshuka. The tomato-based dish tasted awful, with a harsh, metallic bite. Lesson learned!

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