Will not benefit: what dishes should not be cooked in a cast iron pan and why

Acidic products interact poorly with unglazed cast iron and can corrode and wear it. And more specifically, the acidity of the tomatoes is high enough to extract the iron molecules from the melting alloy. It will not affect the taste, but the dishes – yes.

The reason is basically the same – acid. Also, cast iron cookware should not be deglazed with white wine (this method can be found in many recipes – it is used to dissolve leftover food from the pan to make a basic sauce). If you need to deglaze and you only have a cast iron skillet, use stock or plain water.

Complex dishes that require long boiling of water or sauce should also not be cooked in unglazed cast iron. Such a pan, in principle, does not like when something boils in it for a long time, and besides, the combination of ingredients in the sauce can cause surface erosion and give food an unpleasant metallic taste.

And it should not be cooked in a cast iron pan – it will not taste good. Cast iron cookware is damaged by deep cleaning and not washed in the dishwasher. The remains of food and grease from the micropores of the cast iron surface will spoil the delicate taste of caramel.

Salmon, cod, plaice and other types of “flaky” fish are best obtained in dishes with a high calorific power. Cast iron, such a fish will be difficult to cook, it may fall apart when you try to turn the pieces over.

Scrambled eggs and scrambled eggs will stick to an unglazed cast iron skillet no matter how much oil you use, so it’s best not to experiment. And the shakshuka, loved by many, turns out to be a disastrous choice for melting, because the eggs in it literally float in tomato puree.

Oddly enough, many chefs hesitate to make pancakes in a cast iron skillet because of its weight. To make the crepe thin and regular, it is important to make a quick movement when pouring the batter, which can be uncomfortable or even traumatic for the wrist if the pan is heavy. And yes, that won’t work. Of course, it’s a matter of habit – we know a lot of grandmas despise light pancake pans!