Cast iron skillets are beloved in American kitchens for good reason. With proper care, they can last generations and handle everything from searing steaks to baking cornbread. However, despite their versatility, cast iron isn’t ideal for every type of cooking. Some foods and methods can damage the seasoning, cause rust, or affect flavor. Acidic foods like tomatoes, vinegar, and citrus are a common problem. Long-simmered sauces can strip the seasoning and leave food tasting metallic.
