Cast Iron Is Tough but These 4 Foods Will Destroy Your Pan's Coating

The article highlights four foods that can damage the seasoning on cast-iron cookware, despite its durability. Highly acidic foods, such as tomatoes, citrus fruits, and vinegar-based sauces, can strip the pan's protective coating over time. Additionally, highly alkaline foods, like beans, can also cause the coating to break down. The article advises that while cast-iron pans are generally tough, these specific food items can slowly erode the seasoning, leading to a loss of the pan's nonstick properties and increased risk of rusting. The article emphasizes the importance of properly caring for cast-iron cookware to maintain its longevity and performance, by avoiding these problematic food types or taking precautions when using them. The article aims to educate readers on the potential pitfalls of using cast-iron pans with certain ingredients, helping them maintain the quality of their investment in this durable cookware.