My grandma treated her cast iron pans like family heirlooms, seasoned with decades of meals and memories. One day, I grabbed her favorite skillet to make dinner, thinking you could cook anything in cast iron. She walked in, smiled, and said, “You can’t cook just anything in that pan.”
Then she taught me her rules.
Never cook acidic foods like tomatoes, vinegar, or citrus. They strip the seasoning and leave a metallic taste. Delicate fish will stick and fall apart. Sweet desserts can absorb old flavors, turning cobbler into garlic cake. Extra-stinky foods like onions and heavy spices linger unless you re-season. And eggs? Only if the pan is perfectly seasoned, or they’ll glue themselves to the surface.
She also shared her care routine: season it often with oil and heat, never use soap, dry it completely, and always store it lightly oiled.
That day, I learned it wasn’t just about cookware. It was about respect, patience, and taking care of what you want to last.
Now when I reach for her old skillet, I don’t just see cast iron. I see her wisdom, her quiet strength, and her reminder that some things deserve a little extra care.
