I’m a huge fan of cooking with cast iron—it’s my go-to for everything from searing a perfect steak to baking golden cornbread.

There’s something about its even heat and rustic appeal that makes every dish feel special. With proper care, cast iron is incredibly tough and can last for generations.

That said, I’ve learned it’s not always the best choice for every ingredient.

One memorable lesson was when I made shakshuka—turns out the acidic tomatoes stripped the pan’s seasoning and left a metallic aftertaste.

I hadn’t realized that ingredients like tomatoes, vinegar, and citrus can be too harsh on cast iron, especially during longer cooking times. Now, I only use them in cast iron for quick dishes, if at all.

I’ve also had issues with strong-smelling foods like fish and garlic.

Even after scrubbing and baking the skillet at 400°F, the smell can linger—and no one wants fish-scented pancakes. For anything with a strong odor, I switch to stainless steel or non-stick.

And then there are eggs. They might seem simple, but they love to cling to cast iron, even a well-seasoned one. Cleanup can be a headache.

These days, I keep a non-stick pan on hand just for my morning eggs.

Knowing when to use a different pan has made cooking easier and helps preserve the cast iron for the meals it’s best at.