Cast-iron cookware has been used for more than two centuries, with cast iron cauldrons dating back to the 1800's. They are durable, but special care is needed.
They were initially designed with handles and large enough so the pots and cauldrons could be suspended over an open fire, or in the fireplace.
Much has changed since then; the modern versions are sleek yet no less sturdy. Modern skillets are coated with enamel.
Some families treat cast-iron cookware as heirlooms, passing down pans and dishes from generation to generation. Not only are they cost-effective, but improve the quality of meals.
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, they aren't indestructible, and cooking certain dishes in cast-iron pots and pans could damage them in the long run.
Sweet and sticky desserts
While sticky desserts are favorite in most household, the skillet is not a fan. Due to their textured surfaced, sticky puddings could ruin the lining.
Desserts made in cast-iron cookware might also taste differently, and be more savory than sweet.
Like sticky desserts, rice will also stick to the lining and could compromise the integrity of the skillet, especially with consistent use.
Rice should ideally be cooked in a wok or a regular pan, while the skillet should be reserved for lasagne, vegetable dishes or specific cuts of meat.
Tomato sauces or any acidic and tangy foods with lemon or vinegar as an ingredient should never be cooked in a cast-iron skillet.
The acid will loosen the molecules in the metal, which in turn could seep into the food and give it a metallic flavor. The suggested cookware would be a non-stick pan.
For the same reason, omelet and egg-dishes should be avoided at all cost. Not only will it make a mess, but the residue will ruin the lining as well.
Certain fish dishes
Dishes containing cod, halibut flounder and tilapia are very popular because they are considered healthy, but cooking it in a skillet could strip the fish of its nutrients.
The fish might also taste differently and even fall apart completely. On the other hand, a skillet would be perfect for red meat, because it can retain the heat better.