After a decade of cast iron devotion, I’ve developed some hard rules about what never goes in my skillet. These kitchen experiments all ended in disappointment:
Tomato anything is strictly forbidden. My attempt at cast iron pizza with tomato sauce resulted in something that tasted like I’d licked a rusty pipe. The acid strips seasoning and alters flavors in ways you don’t want.
Eggs are too temperamental. Despite what cast iron evangelists claim, getting that perfect non-stick surface for eggs requires Jedi-level seasoning skills I just don’t possess. My Sunday brunches got much better when I admitted defeat and bought a cheap non-stick.
Sweet breakfast items often backfire too. That cinnamon roll batter I tried baking? It caramelized into a blackened mess that took days to rehab out of my pan. Some things just need gentle, even heat that cast iron can’t always provide.
The lesson? While cast iron is incredibly versatile, knowing its limits makes you a smarter cook. Keep these troublemakers away, and your skillet will reward you with decades of perfect sears and golden crusts.
