After a decade of cast iron devotion, I’ve developed some hard rules about what never goes in my skillet. These kitchen experiments all ended in disappointment:
Tomato anything is strictly forbidden. My attempt at cast iron pizza with tomato sauce resulted in something that tasted like I’d licked a rusty pipe. The acid strips seasoning and alters flavors in ways you don’t want.
Eggs are too temperamental. Despite what cast iron evangelists claim, getting that perfect non-stick surface for eggs requires Jedi-level seasoning skills I just don’t possess. My Sunday brunches got much better when I admitted defeat and bought a cheap non-stick.
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These ideas are brilliant
