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Keep These 4 Foods Out of Your Cast-Iron Skillet

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          🞛 This publication is a summary or evaluation of another publication 🞛 This publication contains editorial commentary or bias from the source
Cast-iron pans are sturdy, but simmering certain foods can ruin their patinas or enamel.
The article from CNET advises against cooking four specific types of food in a cast iron skillet to maintain its seasoning and prevent damage. These foods are: 1) Tomatoes and other acidic foods like citrus and vinegar, which can strip the seasoning from the skillet; 2) Delicate fish such as sole or tilapia, which can stick to the pan and break apart; 3) Sticky or sugary foods like desserts, which can be difficult to clean and may leave residue; and 4) Eggs and other sticky proteins, which tend to adhere to the pan's surface, making them challenging to cook without sticking. The article suggests using alternative cookware for these foods to preserve the longevity and performance of cast iron skillets.

Read the Full CNET Article at:
[ https://www.cnet.com/home/kitchen-and-household/keep-these-4-foods-out-of-your-cast-iron-skillet/ ]