These 4 Foods Cause Big Problems for Cast-Iron Cookware

I have my cast iron ready all season but fall through winter is a bustling stretch for these sturdy skillets. Cast iron has a lot of grit but weaknesses that can damage its carefully slicked and seasoned surface. Banging your skillet around on the stovetop or over a fire pit isn’t likely to harm it much but certain foods can eat away at the patina, reversing all those years of diligent flavor building. 

I spoke with expert Eric Rowse, a lead chef instructor of Culinary Arts at the Institute of…