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A cast-iron pan is a low-maintenance cooking tool that offers much more than it takes.

If you like cooking, you know that searing a steak or roasting Hasselback potatoes in anything less than a well-seasoned cast iron skillet would not suffice.

Unfortunately, a cast iron pan cannot be used to cook everything.

What Shouldn’t You Cook in a Cast Iron Pan?

Let’s look at some meals you should avoid using your handy cast iron pan for:

Fish that is delicate

Chefs who want nicely seared edges on their meat understand the importance of protein and cast iron cookware. Nonetheless, whether a cast iron skillet is nonstick or not, delicate fish should be avoided.

Because of the thin and delicate nature of the flesh, cooking fish takes just a few seconds. At the same time, a cast iron skillet doing what it does best, bringing in heat from a million suns, becomes too much for the fragile protein to handle.

As a consequence, burnt fish will be stuck to the bottom of your cast iron pan, which will take a long time to scrape off. Not to mention the squandering of perfectly delicious fish.

To get the fish exactly right, use a nonstick enamel-covered skillet or a stainless-steel pan.

Also read: How Do I Get Fish Smell Out Of Cast Iron Pan? 6 Easy Ways!

Bolognese Sauce with Tomatoes

Bolognese is done properly when it has been cooked for hours with the proper combination of aromatics, spices, and herbs. Yet, the iron coating on a cast-iron skillet might affect the flavor of the sauce.

Others may claim that the acidity of an iron may enhance the taste of the sauce. To that, we respond, “Good for you!” Even if they prepare tomatoes for supper, not everyone enjoys a metallic tint on their taste pallet.

Additionally, it is important to recognize that although a cast iron pan may destroy certain dishes, there are other components that might harm the pan’s health as well.

The lifespan of a cast iron pan (which we believe is infinite) is determined by how well you care for its nonstick coating.

Simmering acidic foods in a nonstick pan too often will progressively erode the coating, making the cast iron pan such a useful piece of equipment.

As a result, it is always best to make your Bolognese in a stainless-steel pot. Additionally, a great chunky Bolognese sauce is much easier to handle in a pot than a skillet!


The issue here isn’t whether you can cook an egg in a cast iron skillet; it’s whether you should.

A fresh cast iron skillet may quickly cause eggs to adhere to the top, particularly if you’re creating scrambled eggs with cheese.

Sticky foods will not work well in a cast iron pan unless it has been well-seasoned.

Using a cast iron skillet to cook eggs will result in brown, burned eggs that may or may not taste well. Not to mention the charred chunks you’ll have to scrape off the pan’s sides and bottom.

Recall that the key to exquisite meals for Italian cooks extraordinary is a well-seasoned pan.

Since a cast iron skillet absorbs flavor, most cooks season their pan more than their meat. If you constantly scraping and scrubbing the taste from the pan’s surface, it will never get seasoned enough to operate at its optimum.

As a result, for all of your eggy requirements, stick to a standard nonstick pan.


It is not illegal to make dessert on a nonstick cast iron pan.

The reality is that most pies and crust-related sweets benefit from a cast iron’s unrivaled crumbly crust. Of course, there’s the whole “you can put it right in the oven” thing that everyone likes about a cast iron pan.

Therefore, a separate cast iron skillet for sweets and savory dishes is recommended. If you use the same pan for both, your pie or banana bread may taste garlicky.

For the best taste, choose a baking pan, baking sheet tray, or a totally different cast iron pan for your sweet pastries.

If you do buy a different pan for desserts, make a cast iron pan cookie with a gooey chocolate center your first mission!


Rice, like eggs, has a very sticky texture, particularly when cooked without any oil. Individual grains tend to adhere to the bottom and edges, leaving a characteristic burned rice odor that may turn off anybody.

Cast iron pans may be fantastic for stir-fries if they’ve been well-seasoned with all of the oil and meat juice you’ve been using.

But, if you have a fresh cast iron pan, you should avoid preparing rice.

Scraping individual rice grains from any saucepan, not just a cast iron pan, may be a real pain. Because of the starchy composition of the rice, it was stickier than other dishes and even eggs.

Even if the rice burns slightly on the bottom, the strong heat of the cast iron skillet ensures that the burned scent travels throughout, possibly spoiling your dinner.


A successful flip results in the ideal pancake.

A cast-iron pan may help pancake batter stick sufficiently to avoid flipping. This will not only make your pancake darker than you like, but it may also render it inedible.

Nonstick skillets are a superior option for generating fluffy, uniformly cooked pancakes.

Don’t allow a cast iron pan get in the way of stacking them high.

Assume you have a well-seasoned cast iron skillet with a great thick coating of fat.

In such instance, create pancakes with the understanding that they will absorb all of the savory and garlicky tastes from the skillet.

You should also avoid storing leftovers in a cast iron pan.

Assume you prepare for your family and some leftovers need to be stored in the refrigerator. While cast iron is long-lasting, storing it in the refrigerator is not a good idea.

The acid in the food you prepare and keep in the pan has the potential to erode away at the carbon layer.

The carbon layer adds to a well-seasoned pan, and if this layer is broken, your cast iron skillet’s nonstick qualities will no longer operate.

Similarly, moisture in the food you keep might cause the cast iron pan’s surface to rust. Again, you’d have to spend a significant amount of time (read: a lifetime) cleaning the rust, which would certainly ruin the pan’s seasoning.

More seriously, keeping food in a cast iron pan may result in iron poisoning. Iron poisoning may occur if you consume too much iron that adheres to the meal due to moisture.

If this occurs in tiny enough numbers, it may have no effect. Those who have trouble metabolizing iron, on the other hand, may suffer a variety of symptoms, including stomach discomfort and exhaustion.

This is probably a good opportunity to point you that you should never put a hot cast iron skillet in your fridge, even if you are just keeping the food for a few hours before putting it away in glass containers.

The hot pan may soon shatter your refrigerator’s shelves and disrupt the temperatures that keep everything fresh and crisp inside the fridge.

So, what can you make with a cast iron skillet?

A cast iron skillet, according to culinary experts, is ideal for frying chicken or even doughnuts.

The oil and fat from the meat cover the pan in a silky-smooth coating, which may improve the cast iron pan’s performance in future usage.

The cast iron pan is a worthwhile purchase for anything from pork chops to schnitzel to Buffalo chicken dip.

If you like a variety of pasta, use your cast iron pan to make a traditional lasagna or a creamy baked pasta dish. A cast iron skillet not only produces wonderful results in creamy, gooey baked meals, but it is also quite simple to operate.

The cast-iron pan is possibly one of the forefathers of the one-pot dishes that we all like.

Last thoughts

Don’t let the highlighted information deter you from purchasing a cast iron pan. Once you have one, you will find yourself reaching for it more than any other piece of kitchen equipment.

The only caveat is that you must learn how to properly season your pan before using it for items like eggs and rice. In the meanwhile, try seasoning your new cast iron skillet by frying up some bacon.

You must believe us when we claim that there is nothing better than cooking an egg in a cast iron skillet that has been heavily seasoned with bacon grease!

You may also be interested in:

  • 10 Things You Can Make with a Cast Iron Pan
  • The Top 10 Cast Iron Pans for Your Kitchen
  • What Is the Best Way to Clean a Cast Iron Pan with Salt?
  • Why Do Cast Iron Pans Crack and How Do You Repair Them?
  • How Do You Get Rust Out of Cast Iron Pans?
  • How do you season a cast iron skillet with lard?


Is there anything you shouldn’t cook on a cast iron pan?

Is There Anything You Can’t Cook in a Cast-Iron Skillet? Experts Speak Out. Although there is nothing legally forbidden, the professionals warn that acidic foods, such as tomato or wine sauce, might damage the seasoning if left in the pan for too long.

What can ruin a cast iron skillet?

5 Simple Ways to Destroy Cast Iron
5 | Failure to clean your pan might destroy your seasoning layer.
1 | Do not allow it to rust.
2 | Do not put it in the dishwasher.
3 | Avoid overheating your cast iron.
4 | Do not drop or bang your skillet on a hard surface or off the counter.
5 | Failure to clean your pan might result in a ruined seasoning layer.
More to come…
•Sep 17, 2020

What are the disadvantages of cooking with cast iron?

The drawbacks of cast iron
Cast iron pans are poor heat conductors: Without getting too technical, cast iron is excellent at holding (keeping) heat but not so good at conducting (transmitting) heat.
Cast iron skillets are substantial: These pans are not light.
More to come…
•Apr 7, 2019

Why can’t you cook eggs in cast iron?

Eggs are a sticky item that should not be cooked on cast iron skillets that have not yet been seasoned. Although cast iron may become nonstick with enough usage over time, a newer skillet’s porous surface will almost surely cause your eggs to cling.

Can you use butter in cast iron?

Sure, you may season cast iron cookware like pans, pots, or skillets with butter for frying, sautéing, or baking, but it’s not the best way to season it for the first time. Since cast iron can sustain high temperatures, butter instantly begins to smoke when put to a hot pan.

Why can’t you cook tomatoes in cast iron?

Many of the chefs we interviewed agreed that cast iron may leave an undesirable taste layer in tomato-based recipes. According to Weinstein, the “bare” cast-iron cooking surface of an unenameled skillet may cause “acidic meals to get discolored and acquire a metallic flavor.”

What is the biggest problem with cast iron?

Cast iron cookware may leak a significant quantity of iron into your food, often surpassing dietary requirements. Acidic meals will contribute much more leaching, but an old, thoroughly seasoned skillet will leach significantly less iron than a younger one.

Does soap ruin cast iron?

Would soap corrode cast iron? Soap will not damage your pan. It works well on enameled cast iron as well as plain cast iron. It will not damage your seasoning.

Can you fry eggs in a cast iron pan?

With a few basic methods for selecting the appropriate oil and heating your pan to the perfect temperature, you’ll get crispy edges and runny yolks every time (if that’s your thing). So don’t worry, cast iron creates the perfect egg whatever way you want it!

When should you not use cast iron?

5 items to avoid cooking in a cast iron pan
Any other foods with a high acidity level.
Fish that is delicate.
Treats that are sticky (Unless your pan is really well-seasoned)
Aug 17, 2021