For me, cooking in cast iron is the first choice whenever I’m making a good steak or delicious cornbread.
Its ability to keep food consistent and its simple charm make every dish special in some way. Proper care will make cast iron resilient and durable for a very long time.
My time in the kitchen has shown me that it doesn’t go well with any item.
I kept getting a metallic taste from my shakshuka because the acidic tomatoes removed the seasoning from the pan.
It didn’t occur to me that tomatoes, vinegar and citrus acid can cause damage to cast iron when cooking for a long time. Currently, I use nonstick pans only for fast dishes in cast iron, if I’m using them at all.
Fish and garlic are also foods that can make it harder to breathe for me.
After cleaning and baking the pan at this temperature, the smell can still be present and no one wants fish-tasting food. For anything that smells very strong, I cook with stainless steel or non-stick.
The next group is eggs. Although these are straightforward, they usually stick to both new and old cast-iron pans. Dealing with the messes after a party can be difficult.
I have a non-stick pan always close by for my daily eggs for breakfast.
Cooking has become easier because I now pick a different pan for different dishes.
