For good reason, cast iron skillets are a favorite in American kitchens. With proper care, they can endure for generations and are resilient and adaptable. Cast iron works flawlessly whether you’re baking cornbread, frying bacon, or searing a steak.

Even though these pans are fantastic, they aren’t ideal for every situation.

Actually, cooking some foods in a cast iron skillet can cause rust, alter the flavor of your food, or harm the seasoning.

These are the best foods and cooking practices to stay away from if you want your skillet to last and your food to continue tasting delicious.

1. Acidic foods, such as tomatoes

Cast iron is harmed by acidic substances like vinegar, lemon juice, and tomatoes.

These foods have the potential to remove the seasoning from the pan. Worse yet, they may react with the iron itself and impart an odd, metallic flavor to your food.

You can occasionally cook a quick tomato dish in a well-seasoned skillet. But acidic stews or slow-simmered sauces? Avoid it at all costs.

Instead: For recipes requiring a lot of acid, use a stainless steel pan or enameled cast iron.

2. Fragile Fish

Cast iron is too brittle for fish like sole, flounder, and tilapia.

These delicate fillets may stick and crumble due to the rough surface and high heat. Nobody wants their next batch of pancakes to taste like last night’s salmon, and fish odors can linger.

A better option is to cook seafood in stainless or nonstick cookware, particularly if you’re dealing with fillets that are prone to flaking.

3. Adhesive or sweet sauces

Cast iron can’t withstand sticky glazes like teriyaki or honey garlic.