We cook in a cast iron skillet all the time. It is the first pan I grab when I want to fry a thick steak, juicy hamburger, ham, chicken, or a few slices of bacon. It creates a great crust on grilled cheese or hashbrowns. Vegetables cook great too. But did you know that there are some things you might want to reconsider cooking in a cast-iron pan?
Cooking with High Heat: Managing Temperature in Cast Iron
Cast iron is famous for its ability to retain heat. This makes it ideal for tasks like searing a steak, frying chicken, or cooking anything that benefits from a hard sear. But not every dish needs high heat, and some ingredients can overcook or burn easily if the heat isn’t managed properly.
When to Use High Heat
For foods like steaks, hamburgers, or fried chicken, a cast-iron skillet is the best tool for the job. Its excellent heat retention allows you to get a great crust on the outside of the meat while keeping the inside juicy. Additionally, the pan’s ability to hold steady heat means that your food will cook evenly without cool spots, a common issue with thinner pans.
When to Dial Down the Heat
On the other hand, delicate foods like eggs, thinner cuts of fish, or foods that require slow, even cooking (like rice or certain vegetables) might not fare well at high temperatures. Because cast iron holds heat for so long, it’s easy to overcook these ingredients, leaving them dry or rubbery. When cooking more delicate foods, start with a lower heat setting or preheat the pan briefly, then turn it down to avoid scorching the food. If you’re using your cast-iron pan for things like scrambled eggs or flaky white fish, a gentler heat will give you better results.
The Best Things to Cook in Your Cast-Iron Skillet
1. Steaks and Burgers
Cast iron pans are renowned for their incredible heat retention, making them the ideal choice for achieving that hard sear on steaks and burgers. When you cook these proteins over high heat, the skillet creates a beautiful, golden-brown crust while keeping the inside juicy.
2. Fried Chicken and Bacon
Cast iron’s even heat distribution is perfect for frying foods like chicken and bacon. The fat from bacon renders beautifully, and fried chicken gets a crispy, golden exterior without the risk of cold spots.
3. Golden and Crispy Sear
If you love a perfect grilled cheese or crispy hashbrowns, cast-iron cookware should be your go-to. The pan’s smooth surface, especially in a well-seasoned skillet, ensures your food won’t stick, and the even heat gives you those perfectly golden edges.
4. Roasted Vegetables
Vegetables roast beautifully in cast-iron cookware, whether you’re cooking them over high heat on the stovetop or transferring the skillet to the oven. The cast iron retains heat, ensuring your veggies develop a delicious caramelized exterior while staying tender inside.
Foods to Avoid Cooking in a Cast-Iron Skillet
Even though cast iron is versatile, there are a few things you should avoid cooking in your trusty cast-iron pan:
1. Acidic Foods
While a well-seasoned cast iron skillet can handle a lot, acidic foods like lemon juice, tomatoes, or wine-braised meats can break down the seasoning over time. This can cause your dish to have a metallic taste and strip away the protective layer on the pan. Next time you’re making a tomato-based sauce or a dish with acidic ingredients, it’s better to use a stainless steel or Dutch oven instead.
2. Delicate Fish
Delicate, flaky white fish fillets like tilapia or cod tend to stick to the surface of cast-iron pans, especially if your pan isn’t perfectly smooth or well-seasoned. Not only can this make flipping the fish difficult, but the high heat of the skillet can easily overcook these delicate proteins. For the best results, opt for a non-stick pan when cooking fish.
3. Egg Dishes
While cast iron is great for savory recipes, egg dishes like scrambled eggs or omelets can be tricky to cook, especially in a newer cast iron pan. Eggs have a tendency to stick to the surface, making cleanup a bit of a mess. If you don’t have a well-seasoned skillet, it’s a good idea to cook eggs in a nonstick fry pan to avoid sticky results.
4. Sticky or Sugary Foods
Sugary ingredients, like those in caramel or sticky glazes, can cause a lasting impression on your cast iron by burning onto the pan’s surface. These sticky ingredients can bond with the seasoning, making it hard to remove without a good scrub, which risks damaging the pan. Instead, try using a separate skillet or non-stick pan for sweet dishes.
5. Alkaline Foods
High-alkaline foods like beans can interact with the iron in your skillet, leading to a metallic flavor in your food. These types of dishes are best prepared in stainless steel cookware to avoid any unpleasant tastes and maintain the integrity of your seasoning.
Why You Should Have Two Cast-Iron Skillets: One for Savory, One for Sweet
If you’ve ever baked something sweet in your cast-iron skillet only to find a hint of garlic or bacon in your dessert, you’re not alone! That’s why it’s a great idea to keep two cast-iron skillets on hand—one for savory dishes and one for sweets.
Preventing Flavor Transfer
Cast-iron pans are famous for developing layers of seasoning over time, which makes them fantastic for non-stick cooking. But this seasoning can also absorb strong flavors from the foods you cook—like garlic, onions, bacon, or fried fish. The next time you use the skillet, those intense flavors can be released into whatever you’re cooking, which isn’t ideal if you’re whipping up a batch of cinnamon rolls or brownies. The last thing you want in your dessert is a lingering taste of savory foods like fried chicken or roasted vegetables.
Smelly Ingredients Can Linger
Ingredients with strong smells, like onions, garlic, or even spices, can leave a lasting impression on your cast iron. The seasoning absorbs oils and fat, which in turn hold onto these flavors. When you bake something mild or sweet in the same skillet—like cornbread, cobbler, or a cake—the subtle aromas from your previous savory recipes can seep into your baked goods. For example, if you’ve ever made a batch of brownies and detected a hint of last night’s fried bacon, it’s likely because your pan absorbed some of those flavors during the cooking process.
Separate Skillets for Better Results
By having two cast iron skillets—one designated for savory dishes and another for sweets—you’ll avoid any crossover of strong, lingering flavors. This way, your desserts stay free from garlic or onion traces, and your savory dishes won’t end up with any lingering sweetness from a previous batch of cookies or fruit cobbler.
Having a separate skillet for desserts also allows you to maintain an optimal seasoning layer that’s perfect for baking, without the risk of savory oils and fats interfering. Whether it’s cinnamon rolls, skillet cookies, or a gooey fruit cobbler, you’ll always get clean, pure flavors in your baked treats.
Simplifies Cleanup and Care
Using two skillets simplifies the cleanup process too. When you keep one skillet for savory foods, you don’t have to worry about scrubbing off sticky sugars or caramelized toppings that might affect the seasoning on the skillet you use for frying. It’s also easier to maintain the seasoning on each pan when you know one will consistently be used for oily, savory foods, while the other will mostly see butter and baked goods.
Maximize Flavor by Using Two Skillets
Incorporating two cast-iron skillets into your kitchen isn’t just about convenience—it’s about preserving the distinct flavors of your dishes. Whether you’re frying up a steak or baking a peach cobbler, keeping savory flavors out of your sweets (and vice versa) ensures that every dish you make tastes exactly how you want it to. Plus, having a second cast-iron skillet on hand is never a bad idea, especially when you’re cooking multiple courses or feeding a crowd.
Caring for Your Cast-Iron Skillet
To keep your cast iron in great shape, here are a few essential care tips:
Clean with Warm Water and Kosher Salt: Avoid using soap, as it can strip the seasoning. Instead, scrub your pan with a bit of kosher salt and warm water to remove food debris. For stubborn spots, a little water and a soft brush can do the trick.
Re-season Regularly: After cleaning, dry your skillet completely and apply a thin layer of vegetable oil to the surface before storing. This keeps the surface smooth and ready for the next time.
Store in a Dry Place: Ensure your cast-iron skillet is dry to prevent rust. You can place a fresh paper towel between stacked pans to protect the seasoning layer.
Conclusion
Cast-iron skillets are kitchen workhorses that can handle everything from searing steaks to roasting vegetables. But to get the best results, it’s important to know what foods to avoid. Whether it’s acidic sauces, delicate fish, or sticky desserts, choosing the right pan for the right dish will help preserve your skillet’s seasoning and extend its life. With proper care and maybe even a second cast-iron pan for baking, you can continue cooking your favorite recipes without worry.
Your cast iron will be ready to give you a lasting, flavorful experience, whether you’re cooking savory foods or sweet treats.
References
Better Homes and Garden. 5 foods you should never cook in a cast iron skillet – here are the fascinating reasons why.
Wide Open Country. What Not to Cook in a Cast Iron Pan.
