The 4 Foods You Should Never Cook in Cast Iron, According to an Expert - CNET

Our gifting experts are obsessively searching for holiday gifts that are unique, thoughtful and suitable for any budget. Our expert, award-winning staff selects the products we cover and rigorously researches and tests our top picks. If you buy through our links, we may earn a commission. Cast iron is tough but it has a sensitive side. Here are 4 foods best cooked in a different pan. Cast iron is as reliable as a Labrador. You’ll get decades of use from a good cast-iron skillet if you care for it properly. The material is forgiving, nonstick and there’s virtually no end to what you can make in it. Despite its versatility and ability to deliver the Maillard reaction — the chemical process that gives foods a caramelized crust — some foods can harm your favorite pan’s well-seasoned surface. Acidic foods and vinegar-based sauces are among the worst, stripping the surface you worked hard to build, and even leaving your dinner with an unpleasant metallic aftertaste. For a list of foods to avoid cooking in a cast-iron pan, I grilled Eric Rowse, a cast-iron evangelist and lead chef instructor at the Institute of Culinary Education. According to Rowse, you can technically cook anything in c