Cast iron skillets are a beloved staple in many kitchens, eknown for their durability and ability to cook everything from sizzling steaks to golden cornbread. When properly cared for, these pans can last generations. But not all foods are suited for cast iron—and using the wrong ones can ruin your skillet’s seasoning, distort flavors, or even lead to rust. To protect your pan and get the best flavor, here’s what you should avoid cooking in cast iron:

Acidic foods like tomatoes, lemon juice, and vinegar are harsh on cast iron. They can strip the seasoning and cause metallic flavors to leach into your meals. A quick tomato dish in a well-seasoned pan may be fine, but skip acidic sauces and slow-cooked stews—opt for stainless steel or enameled cast iron instead.

Delicate fish like tilapia, flounder, and sole are likely to stick and fall apart on cast iron’s rough surface. The high heat and texture can break them up, and the fishy smell can linger into your next dish. Use nonstick or stainless pans for fragile fillets.

Sticky sauces like honey garlic or teriyaki can be disastrous. The sugars burn, glue themselves to the skillet, and damage the nonstick seasoning. Unless your pan is extremely well-seasoned, cook these sweet glazes in nonstick cookware.

Eggs are another tricky item. Unless you’re a cast iron pro with a perfectly seasoned skillet, eggs tend to stick. Scraping them off can ruin the surface and leave residue. Stick to nonstick pans for scrambled or sunny-side up eggs until your seasoning is rock-solid.

Strongly flavored foods like garlic-heavy stir fries or spicy curries can leave behind lingering tastes and odors. If you use your skillet for baking, the last thing you want is garlicky brownies. Either deep-clean the pan or keep one skillet for savory foods and another for sweets.

Desserts are delightful in cast iron—when the pan is clean. But baking right after cooking bacon or onions could leave your cobbler tasting smoky or savory. For frequent baking, dedicate one skillet to desserts and another to everyday meals.

Steaming or boiling in cast iron is a bad idea. Water erodes the seasoning and invites rust, especially with prolonged exposure. Boiling pasta or steaming vegetables? Use stainless steel or enameled cookware.

Storing food in cast iron—especially moist or acidic dishes—can destroy the seasoning and cause rust. It can also alter the flavor of your leftovers. Always transfer food to storage containers and clean the skillet right away.

Never expose a hot cast iron skillet to cold food or water. Sudden temperature changes can crack or warp the metal. Let it cool naturally before rinsing or cleaning, and always preheat your skillet slowly.

To keep your cast iron in perfect shape, dry it thoroughly after each wash, apply a thin layer of oil, avoid soap when possible, and store it in a dry place. Avoiding these common pitfalls ensures your skillet remains a reliable, long-lasting tool that rewards you with delicious meals for years to come.