![]() ![]() (The good news is that America's Test Kitchen found after tasting tomato sauce at 15-minute increments while it stewed in a cast-iron skillet that the metallic flavor only started to come through after 30 minutes of cooking.) While perfectly safe to consume, these metal flavors can be unpleasant. The second reason is that acid can cause the seasoning on a cast-iron pan to break down. The seasoned coating on a cast-iron pan is the layer of polymerized fat that comes from heating fat on the pan's surface, and it can eventually make the pan naturally nonstick. To preserve it, avoid cooking acidic foods in your cast-iron pan for longer than a few minutes, or letting acidic foods sit in the pan for a while after cooking. Just finishing pan-fried chicken cutlets with a spritz of lemon juice? Should be fine. But if you're making a slow-simmered Sunday sauce or bolognese, use an enamel-lined Dutch oven instead of your cast-iron skillet. Be Aware that a Cast-Iron Surface Takes on FlavorsĪ cast-iron pan, especially when it's straight out of the box and hasn't been through several rounds of seasoning, has a porous surface that will take on flavor. Even a really well-seasoned pan is more apt to take on flavor than a stainless steel or nonstick pan, especially since we don't recommend cleaning a nonstick skillet with soap for risk of stripping the seasoning. For this reason, you'll want to think twice about making that skillet cookie directly after the salmon from last night's dinner. ![]()
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