{"id":53547,"date":"2020-02-01T00:16:13","date_gmt":"2020-01-31T20:46:13","guid":{"rendered":"http:\/\/nasimword.ir\/?p=53547"},"modified":"2020-02-01T00:16:13","modified_gmt":"2020-01-31T20:46:13","slug":"5-foods-you-should-never-cook-in-a-cast-iron-skillet","status":"publish","type":"post","link":"https:\/\/nasimword.ir\/?p=53547&lang=en","title":{"rendered":"5 Foods You Should NEVER Cook In a Cast Iron Skillet"},"content":{"rendered":"

If you’re looking to whip up a deliciously juicy, restaurant-inspired steak, no other type of pan will sear your meat better than a cast iron skillet. Not only can you saut\u00e9, roast, sear, bake, braise, and more in these multi-functional pans, but they’re also extremely durable and affordable to meet all of your cooking needs.<\/p>\n

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Their ability to get and then stay really hot makes them ideal for\u00a0cooking meats\u00a0and stir-fries, while the fact that they can go from the stovetop to the oven results in perfect\u00a0baked goods\u00a0like cornbread and pie. And while you’ll have to scrub your other pots and pans clean, all you have to do is rinse a cast iron skillet with warm water post-cooking. Talk about a low-maintenance piece of\u00a0kitchen equipment!<\/p>\n

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Though you may be excited to order a cast iron skillet and\u00a0start cooking away, the trick to achieving great results is knowing when to use them\u2014and when another pan might be better for the type of food you’re making. Here are five things you should avoid cooking in a cast-iron skillet.<\/p>\n

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1. Tomato Sauce<\/h3>\n

Acidic foods like tomatoes can damage the seasoning, or the nonstick coating, of your skillet. What’s worse, the end result will taste metallic, especially if it’s something\u2014like a slow-simmered\u00a0pasta sauce\u2014that requires a long cooking time. Skip the cast iron for\u00a0your bolognese\u00a0and use stainless steel instead.<\/p>\n

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2. Wine-Braised Meats<\/h3>\n

It’s not the greatest idea to cook foods that require deglazing with wine or vinegar in a cast iron skillet. Unless your skillet is perfectly seasoned, the acid can leach small amounts of metal into your food, giving it an off-taste and\u00a0potentially harming your health.<\/p>\n

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Some of your favorite desserts\u00a0like pie\u00a0and\u00a0cornbread\u00a0can be baked to perfection in a cast iron pan\u2014it adds an appealing crisp edge to cakes and quick breads, and it can go straight from the stovetop to the oven. But if you mainly cook savory foods in your skillet, those residual flavors can transfer into whatever you’re baking, giving your dessert an expected flavor. If you have multiple skillets, designate one for garlicky stir-fries and another for the sweet stuff.<\/p>\n

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4. Omelets<\/h3>\n

Omelets and other\u00a0egg dishes\u00a0can stick to the surface when you try to remove them from a cast iron skillet. That means, in addition to serving up an ugly\u00a0omelet, you may be tempted to soak your pan to get it clean, which will definitely remove the seasoning. Go for\u00a0an enamel pan instead, and those perfectly folded omelets will slide out with ease.<\/p>\n

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5. Delicate Fish<\/h3>\n

Like eggs, flaky\u00a0fish fillets\u00a0can stick to a cast iron pan, making them difficult to remove. The hard scraping to remove your delicate fishes can damage the seasoning on your skillet. While cast iron is great for searing a steak, thanks to how hot it gets (and stays), enamel is better for fish like tilapia, cod, and flounder.\u00a0Salmon\u00a0and\u00a0tuna steaks\u00a0will cook perfectly in your cast iron pan, though, so feel free to try those out.<\/p>\n

\n","protected":false},"excerpt":{"rendered":"

If you’re looking to whip up a deliciously juicy, restaurant-inspired steak, no other type of pan will sear your meat better than a cast iron skillet. Not only can you saut\u00e9, roast, sear, bake, braise, and more in these multi-functional pans, but they’re also extremely durable and affordable to meet all of your cooking needs. …<\/p>\n","protected":false},"author":31,"featured_media":53549,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[5951],"tags":[],"yoast_head":"\n5 Foods You Should NEVER Cook In a Cast Iron Skillet - Nasim Word<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/nasimword.ir\/?p=53547&lang=en\" \/>\n<meta property=\"og:locale\" content=\"fa_IR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"5 Foods You Should NEVER Cook In a Cast Iron Skillet - Nasim Word\" \/>\n<meta property=\"og:description\" content=\"If you’re looking to whip up a deliciously juicy, restaurant-inspired steak, no other type of pan will sear your meat better than a cast iron skillet. 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