2. Delicate Fish
Fish like tilapia, flounder, and sole are too fragile for cast iron.
The rough surface and high heat can make these tender fillets stick and fall apart. Plus, fish smells tend to linger — and nobody wants their next batch of pancakes tasting like last night’s salmon.
Better option: Try nonstick or stainless pans for cooking seafood, especially if you’re working with fillets that can flake apart easily.
3. Sticky or Sugary Sauces
Sticky glazes, like honey garlic or teriyaki, are tough on cast iron.
The sugar in these sauces can burn and cling to the surface, making a mess and harming your pan’s seasoning. Cleanup becomes a nightmare, and your skillet might lose some of its nonstick quality.
Best choice: Cook sticky sauces in a nonstick pan or wait until your cast iron is very well seasoned.
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