What You Should Never Cook in a Cast Iron Skillet (and Why)

Sticky glazes, like honey garlic or teriyaki, are tough on cast iron.

The sugar in these sauces can burn and cling to the surface, making a mess and harming your pan’s seasoning. Cleanup becomes a nightmare, and your skillet might lose some of its nonstick quality.

Best choice: Cook sticky sauces in a nonstick pan or wait until your cast iron is very well seasoned.

4. Eggs — Unless You’re a Pro

Yes, some people can make eggs in cast iron. But unless your pan is perfectly seasoned, eggs are likely to stick.

Scraping them off can scratch the surface and leave behind a residue that’s tough to clean.

If you’re still building up the seasoning on your skillet, skip the eggs for now.

Try instead: Use a nonstick skillet for scrambled or sunny-side-up eggs. Once your cast iron is well seasoned, you can experiment.

5. Strongly Flavored Foods (Like Garlic and Curry)

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