While cast iron cookware is known for its versatility and ability to enhance the flavors of many dishes, there are a few types of foods that may not taste as desirable when cooked in cast iron. Here are some examples:
Delicate fish: Delicate fish varieties, such as flounder or sole, can be prone to sticking or breaking apart when cooked in a cast iron pan. The rough surface of cast iron can be a bit too aggressive for these types of fish. It's better to use non-stick or stainless steel pans for cooking delicate fish.
Acidic foods: Highly acidic foods, such as tomatoes, citrus fruits, or vinegar-based sauces, can react with the iron in cast iron cookware. This interaction can sometimes result in a metallic taste in the food and can also affect the appearance of the cookware. It's advisable to use non-reactive cookware like stainless steel or enamel-coated pans for cooking acidic dishes.
Egg dishes: While some people enjoy cooking eggs in cast iron, others find that eggs can stick more easily to the surface, making them more difficult to flip or remove from the pan. If you prefer non-stick results with your eggs, a dedicated non-stick pan may be a better choice.
Delicate desserts: Delicate desserts that require precise temperature control, such as soufflés or delicate custards, may not be ideal for cast iron cookware. Cast iron retains heat very well, which can make it challenging to achieve the necessary precision and control required for such delicate desserts.
It's important to note that individual preferences and cooking techniques can vary, and some people may have success cooking these foods in cast iron with proper seasoning and technique. However, if you've experienced undesirable results, you may want to consider alternative cookware options for these specific types of dishes.