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.
Do you cook with cast iron? Share your tips with us here in the comments section.