I love cooking with cast iron—it’s my go-to for any meal. Cast iron is durable and can last for decades with proper care, but some foods can damage it or affect flavor.

Here’s what to avoid: 1.Highly Acidic Foods: Ingredients like tomatoes and lemons can strip seasoning and leave a metallic taste.

I learned this the hard way after making shakshuka—it tasted awful. 2.Strong-Smelling Foods:

Fish, strong cheeses, and garlic can leave lingering odors. Even baking the pan at 400°F doesn’t always remove them.

3.Eggs: They often stick and create a mess, even in well-seasoned pans. For these foods, use stainless steel or non-stick alternatives.

Most dishes are cast iron-friendly, but knowing when to switch pans keeps your cookware in great shape—and your food tasting its best