Certain foods can harm your skillet’s seasoning, affect the flavor of your meals, or even lead to rust if you’re not careful. For instance, acidic foods like tomatoes, vinegar-based sauces, and citrus can strip away the seasoning layer, leaving your skillet vulnerable and giving your food a metallic taste. It’s best to avoid long simmers of tomato sauce or citrus-glazed dishes in cast iron.

You should also think twice before cooking delicate fish or sticky eggs in an under-seasoned pan, as they can easily stick and make cleanup difficult. Boiling water or making soups in cast iron is another no-go—too much moisture can lead to rust, especially if the pan isn’t dried and oiled properly afterward.

To keep your cast iron in top shape, always dry it thoroughly after washing, apply a thin layer of oil, and avoid soaking it. Use wooden or silicone utensils to protect the seasoning, and store it in a dry place.

By avoiding certain foods and following a few simple practices, you’ll preserve your skillet’s seasoning and continue enjoying delicious meals for years to come. Cast iron is an amazing tool, but like any kitchen essential, it works best when treated with care and a bit of know-how.