Overview of Cast-Iron Cooking

Cast-iron cookware is beloved for its durability and heat retention, but certain foods can damage its seasoning and lead to a metallic taste. The following four foods are best avoided or used with caution in cast-iron pans.

Foods to Avoid

1. **Tomatoes** - Their high acidity can wear down the seasoning if left in the pan too long.

2. **Vinegar** - Similar to tomatoes, vinegar in sauces can eat away at the seasoning, particularly in BBQ sauces.

3. **Citrus** - Cooking with citrus juices for extended times can damage the pan's patina, leading to reduction in non-stick properties.

4. **Wine-based sauces** - While adding flavor, cooking with red or white wine can erode the seasoning if simmered too long.

Cooking Tips

To prepare acidic foods, ensure the pan is well-seasoned and clean it promptly after cooking. Use bacon grease or oil to maintain the seasoning when dealing with challenging dishes like eggs or fish, ensuring the smooth cooking experience without sticking.