We asked a group of professional chefs and food scientists to share the foods that they’d never cook in cast iron.
Shakshuka in a cast iron skillet is actually not so great for your skillet!
The cast iron skillet enjoys a well-earned reputation as a kitchen workhorse. This tool is both reasonably priced and shockingly durable, as proven by the fact that cast iron skillets are regularly passed down through generations of home cooks.
The risk of iron particles leeching into your sauce is really only relevant if you’re making “a long-simmered tomato sauce,” as brief contact with tomatoes won’t release enough acid to affect the pan’s surface, Swan noted. Also, the damage caused by the iron particles in the sauce is primarily flavor-related ― the leeching “is minimal enough that you don’t need to worry about iron poisoning or ruining the seasoning of the pan,” she said.
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