4. Eggs — Unless You’re a Pro:
Yes, some people can make eggs in cast iron. But unless your pan is perfectly seasoned, eggs are likely to stick.
Scraping them off can scratch the surface and leave behind a residue that’s tough to clean.
If you’re still building up the seasoning on your skillet, skip the eggs for now.
Try instead: Use a nonstick skillet for scrambled or sunny-side-up eggs. Once your cast iron is well seasoned, you can experiment.
5. Strongly Flavored Foods (Like Garlic and Curry)
Cast iron absorbs flavors and odors — especially if it hasn’t been seasoned over years of use.
If you cook a garlicky stir-fry or a spicy curry, don’t be surprised if your next dish has a little “extra flavor” from the last one.
And while that might not be a problem for savory meals, it’s a big issue if you want to bake something sweet in the same pan.
What to do: Either deep-clean your skillet after strong meals or keep one pan for sweets and another for savory cooking.
6. Desserts — Right After Savory Meals
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