Cast-iron cookware has long been treasured for its durability and heat-retaining properties. It’s an old kitchen hand-me-down that tells a story in every seasoned inch.

Despite the longevity of cast iron, certain ingredients and practices can tarnish its revered status. Here’s a guide to what you should and shouldn’t cook in cast iron, ensuring that your skillet stands the test of time.

Whether you’re a seasoned chef or a novice cook, the cast-iron skillet is a staple in the kitchen.

However, its maintenance comes with a set of rules that differ significantly from other kitchen tools.

If you want your cast-iron skillet to outlast its contemporaries, heed these warnings. Avoid the pitfalls that might compromise your skillet’s non-stick surface or worse—ruin it for generations to come.

Firstly, cast iron is not the place for acidic foods—if you’re keeping them in there for long. Cooking tomato sauce, wine-braised meats, or anything that requires a significant amount of citrus can strip the skillet of its seasoning and give your dishes a metallic taste.

One source notes, “This doesn’t mean you should skip the desserts, though,” highlighting that occasional cooking of acidic foods in a well-seasoned skillet is permissible, but marinades and storage are out of the question.

Delicate fish is also at risk in cast iron. The skillet’s properties may cause fish, especially thinner varieties like flounder, to fall apart or stick, making flipping a nuisance. It’s advised to “stick to your nonstick fry pan or oven for the best results.”

Eggs are another contentious food in the cast-iron dialogue.

A skillet that’s not well-seasoned can turn a simple scramble into a sticky ordeal, and the clean-up may become your worst kitchen nightmare. Yet, an expertly seasoned skillet could be non-stick enough to handle even the most delicate of omelets.

Another culinary delight that could be problematic in cast iron is the skillet dessert—particularly if you’ve just fried something savory. The pan retains flavors, and unless thoroughly cleaned, your sweet treat may come with a hint of last night’s garlic chicken. “Your cast iron will retain a bit of flavor from the foods cooked in it,” advises one source, recommending a good scrub between dishes.

Let’s not forget the critical mistake of cooking in an unseasoned pan. Without proper seasoning, virtually anything cooked in cast iron can stick, making the cooking process difficult and potentially ruining the skillet.

Cast-iron newcomers are in luck, though, as most modern skillets come pre-seasoned. However, it’s wise to bolster this with additional seasoning of your own.

Aside from cooking blunders, improper cleaning and storage can also sabotage your skillet. Cleaning while the pan is still warm, using a gentle scrub, and avoiding any prolonged soaking can extend the life of your pan.

Moreover, storing food in your skillet is a no-go. The seasoned surface can be degraded by food acids and moisture, leading to rust and a compromised seasoning.

In closing, cast iron is versatile but not invincible. Treat it with care—heat it gradually, clean it immediately, and keep it dry. Use your skillet for what it does best, and consider alternatives for foods that could diminish its glory.

With these tips in mind, your cast-iron skillet can serve you faithfully, meal after meal, year after year.