6. Dairy-Based Sauces
- Why Skip? Creamy sauces can curdle or scorch due to uneven heating or iron residues.
- Alternative: Non-reactive or enamel-coated pans are ideal for dairy-heavy recipes.
7. Frozen Foods
- Why Skip? Thermal shock from frozen foods in a hot pan can damage the cast iron and lead to food sticking.
- Alternative: Thaw frozen items beforehand or opt for cookware suited to sudden temperature changes.
8. Rice or Risotto
- Why Skip? Cast iron’s heating inconsistencies often make cooking rice a sticky challenge.
- Alternative: Heavy-bottomed saucepans are better for rice and risotto.
9. Long Marinades or Simmering
- Why Skip? Extended exposure to liquids can break down the seasoning and leave behind a sticky residue.
- Alternative: Use Dutch ovens or stainless steel pots for slow-cooked recipes.
10. Raw Dough (With Insufficient Fat)
- Why Skip? Dough without ample oil or fat can stick stubbornly to cast iron surfaces.
- Alternative: Generously grease your pan or use parchment paper when baking pizza or bread.
Bonus Care Tips for Cast Iron
- Limit Soap: Mild soap won’t hurt, but avoid harsh detergents to preserve the seasoning. Use hot water and a stiff brush instead.
- Don’t Soak: Prevent rust by drying your pan immediately after washing.
- Re-Season Often: Apply a thin layer of oil post-cleaning and heat briefly to maintain the seasoning.
