Cast iron cookware is durable and versatile, but certain foods are better cooked in other types of pans. Highly acidic foods like tomatoes and lemons can react with cast iron, potentially affecting the seasoning and giving food a metallic taste. Strongly scented foods such as fish, garlic, and pungent cheeses may leave lingering odors, while eggs can stick and become difficult to clean. For these foods, stainless steel or non-stick cookware may be a better choice while helping preserve your cast iron pan.
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