I Had No Idea This Was The Only Way You’re Supposed To Clean Cast Iron. Did You Know Too?

The most important part of mastering cast iron cooking is knowing what to cook and not to cook in your cast iron pan. We’ve created a quick start guide to knowing when the time is right for cast iron.

What to Cook in Your Cast Iron Pan

Meats that need a hard sear but shouldn’t be scorched, like steak, or roasts that should be browned before braising, perform beautifully in a cast iron.

Stir-fries are another great cast iron option because the pan’s ability to hold heat is similar to that of a wok.

Perfectly golden-brown roasted vegetables with a crunchy exterior crust can be created by dumping your trusty rimmed sheet pan in favor of a large cast iron skillet.

Fried eggs are best cooked up in a cast iron skillet. However, be wary of scrambled eggs and frittatas, which can get gummy and stick to a poorly-seasoned pan.

Cast iron is the perfect vehicle for frying. If you’re frying large or heavy food that has the potential to splatter when added to the oil, reach for a deeper, Dutch oven-style cast iron.

And maybe the best options of all is cornbread. Preheating the pan as the oven comes to temperature will impart a crunchy, golden crust to your cornbread.

What Not to Cook in Your Cast Iron Pan
Delicate pieces of fish are not the best option for a heavy-duty cast iron, especially one that hasn’t been carefully seasoned.

Cast iron takes on the flavors of whatever it’s cooking, so a pan that’s used frequently for savory recipes is not a great vehicle for sweet things and dessert.

Overly acidic foods, such as tomato sauce, can be too harsh for a cast iron pan. Not only will the acidity of the liquid potentially react with exposed metal causing damage to the pan, it can impart a metallic taste to the food.

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