Acidic ingredients like tomatoes, vinegar, and citrus can break down a skillet’s non-stick seasoning. If left to simmer too long, the acid reacts with the bare metal, giving your food an unpleasant metallic flavor.
Delicate foods like eggs and fish, along with sugary sauces, are prone to sticking and tearing. They can easily burn onto the surface, creating a stubborn, difficult-to-clean mess.
Pungent ingredients like garlic, onions, and strong spices leave behind oils that sink into the porous iron. These trapped flavors can easily transfer into the next dish you cook.
High-moisture cooking, soaking the pan, or leaving leftovers inside can quickly cause rust. Always dry the skillet completely after washing and apply a thin coat of oil to protect it.
