5 Foods That Will Ruin Your Cast Iron Skillet If You’re Not Careful

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00:00Five foods that will ruin your cast iron skillet if you're not careful.

00:05Cast iron excels at searing and heat retention, but its porous, reactive surface can threaten seasoning, flavor, and rust.

00:14Know what not to cook to keep your skillet useful for generations.

00:19Acidic foods like tomatoes and vinegar-based sauces.

00:23Acidic tomatoes, lemon, wine, and vinegar strip away the polymerized oil layer that creates semi-nonstick seasoning,

00:30causing metallic flavors, discoloration, and pitting and flaking.

00:35Solution. Use stainless steel or enameled cast iron for these dishes.

00:40Sticky or delicate fish.

00:43Thin white fish like tilapia or flounder have delicate texture and fall apart, as even well-seasoned cast iron can't grip them.

00:51Result sticky remnants, torn filets, and scrubbing fix with non-stick or stainless steel.

00:56Eggs if your seasoning is not perfect.

01:01Eggs stick if your skillet lacks many thin layers of polymerized oil or has been harshly cleaned.

01:07Cook them in non-stick, carbon steel, or ceramic, or in cast iron only when hot and generously oiled.

01:15Desserts with strong flavors.

01:18Cast iron retains aromas and oils.

01:21Its porous structure absorbs flavors, so sweets can pick up onion, cumin, or meat drippings.

01:28Dedicate one skillet to sweets or use glass, ceramic, or enameled bakeware.

01:33Dishes that require boiling water or long simmering.

01:38Boiling or long simmering softens the oil coating, exposes metal, and invites rust, iron oxide with reddish-brown flakes.

01:48For soups and stews, use stainless steel pots or enameled cast iron.

01:52There is still a nice archip to Υ

02:13to be no someplace I want to try to destroy.