What Not to Cook in Cast Iron

• Cast iron transfers iron to cooked food in the cooking process. The amount of iron is small, but can be enough to boost a person's daily iron intake. This is why doctors sometimes recommend patients with low hemoglobin counts to use cast iron pans to prepare meals.

  Cast iron also absorbs flavors from foods. Don't use the same cast iron pans to cook fruit as you use for meat and fish, or the fruit will take on the flavor of the meat or fish. However, if the recipe calls for meat and fish to be cooked with fruit, that is fine. Cast iron does not fare well with low-fat foods since they do not have oil or fat. On the other hand, the fat contained in even lean meats and fish makes cooking them in cast iron pans ideal: no added oil is needed.

  Foods with high acid content, such as tomatoes and cranberries, can eat away the cast iron, causing damage to the pans. Highly acidic foods can also pick up a metallic taste if cooked in cast iron. Cooking acidic foods in cast iron should be done in well seasoned pans, at relatively low temperatures and for as little time as necessary to thoroughly cook the food.

  Cast iron is not well suited for foods which require boiling water. You should also never place frozen food or very cold water in the pan. The contrast between the very cold temperature of the food or water and the hot cast iron pan (cast iron should be preheated before food is added) may cause the pan to crack or warp.

  While cast iron can be used for baking, it is best to reserve baking for well seasoned pans. Each time the pan is used for frying, it increases the seasoning; use newer pans only for frying. Do not use cast iron to store leftovers, either on a countertop or in the refrigerator. Cast iron should also not be used for deep frying.