00:0010 Foods You Should Avoid Cooking in a Cast Iron Skillet
00:041. Tomatoes
00:07Tomatoes' citric and malic acids react with iron, stripping seasoning and causing metallic flavors.
00:14Choose stainless or enameled cookware.
00:172. Citrus fruits and sauces
00:20Citrus acids degrade seasoning, dulling the surface and loosening nonstick performance.
00:26Cook lemony dishes in ceramic, glass, or stainless.
00:303. Vinegar reductions
00:33Heated vinegar releases acetic acid that aggressively strips seasoning, imparts metallic tastes, and promotes rust. Use stainless steel instead.
00:434. Wine sauces and braises
00:46Wine's tartaric and malic acids erode seasoning during long cooks, causing sticking and rust risk. Opt for enameled Dutch ovens instead.
00:565. Eggs without a perfect seasoning layer
01:00Delicate eggs demand ultra-smooth surfaces. Otherwise they stick, forcing scraping that damages seasoning. Use a dedicated nonstick pan.
01:106. Delicate white fish
01:13Fragile fillets stick and break on textured, heat-retentive cast iron, leaving odors. Choose nonstick or ceramic for clean release.
01:237. Garlic heavy recipes
01:26Sulfur compounds cling to porous iron, lingering into future dishes and adding bitterness. Stainless steel prevents odor absorption and re-flavoring.
01:358. Strongly spiced curries
01:39Turmeric and spices stain and permeate seasoning, leaving persistent flavors. Cook curries in stainless or enameled vessels for neutrality.
01:499. Chili with tomatoes and beans
01:54Acidic tomatoes erode seasoning, while beans stick during long simmers, necessitating abrasive cleaning.
02:00Stainless pots manage chili and clean up better. 10. Cream-based sauces
02:07Cast iron's heat-retention scorches delicate dairy, causing clumping and off flavors.
02:1310. Clean-based sauces
02:14Use heavy stainless saucepans for gentler, even heating.
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