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