There’s no denying the charm of a well-seasoned skillet. It sears steak beautifully, bakes cornbread to perfection, and can last a lifetime when cared for properly. But even the best cast iron cooking setup has its limits. Certain foods can damage the pan, ruin its seasoning, or leave behind stubborn flavors that never fully go away. Before you reach for your skillet, here are five things you should never cook in cast iron — and what to use instead.
