Cast iron skillets are a staple in American kitchens for good reason—they’re durable, versatile, and can last for generations when properly maintained. Whether you’re searing steak or baking cornbread, these pans deliver excellent results. But while cast iron is tough, it’s not invincible. Certain foods and cooking methods can damage the seasoning, introduce off-flavors, or even cause rust.

Acidic ingredients like tomatoes and vinegar can strip the pan’s seasoning and leave a metallic taste in your food. Sticky sauces with sugar, such as teriyaki, can burn and leave residue, while delicate fish tends to flake and stick. Even eggs can be tricky unless the pan is extremely well-seasoned. When cooking these types of food, it’s better to use stainless steel or nonstick cookware.

Cast iron also retains flavors, so strongly spiced dishes like curry or garlic-heavy meals can linger and affect future recipes—especially desserts. Moisture-heavy techniques like steaming, boiling, or even storing leftovers in the skillet can lead to rust and flavor contamination. And abrupt temperature changes—like rinsing a hot pan with cold water—can crack your skillet due to thermal shock.

To keep your cast iron skillet in top condition, dry it thoroughly after washing, lightly oil it after each use, and store it in a dry place. Avoid harsh soap unless absolutely necessary. With proper care and the right cooking choices, your cast iron can remain a reliable kitchen companion for a lifetime of delicious meals.