These 4 Foods Are Secretly Destroying Your Cast‑Iron Skillet
The article discusses four common foods that can potentially damage a cast-iron skillet's non-stick coating. The first is acidic foods like tomatoes, which can strip the seasoning from the pan over time. The second is high-heat cooking, which can cause the pan to warp or crack. The third is certain cooking oils, as some can leave a sticky residue that's difficult to remove. Finally, the article warns against using metal utensils, as they can scratch the surface and compromise the pan's non-stick properties. The article emphasizes the importance of proper care and maintenance to preserve the longevity of a cast-iron skillet. It recommends using wooden or silicone utensils, avoiding high heat, and properly cleaning and re-seasoning the pan after each use. By being mindful of these factors, users can ensure their cast-iron skillet remains a reliable and long-lasting piece of cookware.
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