More than just a way to prepare, using a cast-iron skillet is a ritual, a connection, and a tradition. A well-seasoned dish can outlive its proprietor, its polished black floor illuminating tales of dishes shared and tastes developed, and be passed down like a family heirloom.

Even the most challenging restaurant equipment have their poison, though.

Cast iron perhaps be tough, but it’s not invincible. If you soak the bad sauce, soak it too much, or use the wrong ingredients, you could end up with a ruined pan’s hard-earned seasoning or permanently damage its surface. Your skillet can change from a hero to a hazard due to acidic foods, prolonged moisture, and a few different cooking culprits.

I contacted Eric Rowse, the owner, to find out exactly what foods to avoid using cast iron or at least kitchen with caution. The Institute of Culinary Education and the Culinary Arts ‘ guide chef, Rowse, gave advice on how to use the cult-favorite cookware without sagging its surface.

There are a few things you should never allow near your cast iron if you want to keep it soft, smooth, and deserving of its location on the griddle throne. What should you stay away from and why your dish will thank you.

4 meals that may rot cast-iron cooking equipment

Even though you can prepare something in cast iron, Rowse claims that you can do it, including fish, fish, and eggs, but some foods react badly to cast metal if not correctly done, leading to covering degradation or food with a metallic taste. &nbsp,

1. Tomatoes

” Highly acidic foods like tomatoes and tomato-based food can be difficult on natural iron, ill or underseasoned cast iron,” Rowse says.

Cooking these foods in ungeftard cast iron can cause the food to have a metallic flavor. It is not a problem if the pan is properly seasoned and cleaned after each use.

In order to be safe,  cook some bacon in your skillet after that to give the seasoning more protection. You’ll also have bacon on hand as an added bonus. The acidic food shouldn’t be left in the pan, where it can rot due to the seasoning.

2. Vinegar

Vinegar can eat away at a seasoned cast-iron skillet, which sends you back to square one the same way tomatoes can. Acidic foods like those made with vinegar like adobo and Carolina-style barbecue sauce are good examples of acidic foods that shouldn’t be stored in a cast-iron pan for very long. &nbsp,

Be sure to clean the cast-iron pan immediately with hot water, salt, or a light dash of dish soap if you do use vinegar in a recipe.

Read more: &nbsp, Use This Common Kitchen Staple to Quickly Clean Your Cast Iron Skillet

3. Citrus

While there aren’t many reasons to put citrus in a cast-iron skillet, some recipes call for a lot of lemon or lime juice. Don’t let citrus juice sit in your cast-iron pan for too long, or your precious patina won’t last the night, even with a squeeze of lemon at the end. &nbsp,

4. sauces made with wine

It’s almost always a good idea to cook with wine. We do, in fact, have a list of recipes that work best with red or white food. However, over time letting acid-heavy wine simmer or braise in a cast-iron pot or pan could cause the slick patina to deteriorate, giving you an unseasoned skillet that food will stick to.

Can eggs be cooked in cast iron?

Eggs are tricky to pan-fry without leaving behind a sticky mess, despite the fact that they won’t harm your pan. Cast-iron cookware isn’t as nonstick as chemically coated pans, but it’s still a good choice for scrambling or frying the morning gastronomy staple.

” I adore cooking eggs in cast iron,” Rowse told us. I make fried eggs in a small 5-inch pot. Because it retains heat for longer, and therefore makes it harder to make minor adjustments to the temperature, a cast iron can get extremely hot, and precise control is harder.

How about fish?

Similar to this, many different species of fish are flaky and can stick to surfaces if left properly managed. You might end up scraping half of your halibut from the bottom of the pan if the patina on your cast-iron isn’t properly shaved or too hot when the fish is done. &nbsp,

How to solve the cast-iron cooking conundrum

You’ll want to season everything right, first and foremost, so you can cook even the toughest foods without getting upset. &nbsp,

Avoid slow-braising or simmering on the stovetop for extended periods of time when cooking acidic foods in cast iron. When the food is finished cooking, take it out and wash it immediately with hot water, dish soap, and a dash of extra stuck-on food. &nbsp,

And if you’re not sure, choose an acid-safe piece of cookware like a stainless-steel skillet, enameled Dutch oven, or other similar item.