KUWAIT CITY, Nov 6: Cast-iron cookware is a kitchen favorite, prized for its heat retention, durability, and long lifespan. However, experts caution that certain foods and recipes can be tricky or even damaging to the seasoned surface of a traditional cast-iron skillet. Fortunately, there are excellent alternatives that make these tasks safer and easier.

Delicate fish and sauces

While cast-iron is perfect for searing hearty fish like salmon, delicate fillets such as flounder or branzino can easily fall apart under high heat. Similarly, creamy or temperamental sauces may split or scorch when cooked in cast-iron. Chefs recommend using stainless steel pans instead, which provide even heat and more precise control for delicate dishes. Stainless steel also makes it easier to manage thin sauces without compromising flavor or texture.

Acidic ingredients

Cooking acidic foods—such as tomato-based sauces, citrus, vinegar, or wine—directly in uncoated cast-iron for extended periods can react with the pan and alter the taste of your dish. For these recipes, a stainless steel pot or an enameled cast-iron braiser is a better choice. These options retain heat well while preventing metallic reactions and preserving the integrity of the cookware’s seasoning. Enameled braisers also work for quick-cooking acidic dishes, providing versatility and durability in the kitchen.

Sticky sweets or cakes

Baking sticky cakes, sponge cakes, or other sugar-heavy treats in a traditional cast-iron skillet can be risky, leading to uneven cooking or sticking. Bakers recommend using dedicated cake pans made of aluminum or ceramic. These materials distribute heat more gently than cast-iron, helping desserts cook evenly without burning. Ceramic baking dishes are especially useful for sticky treats and casseroles, as they provide slow, consistent heat and easy cleanup.

Soups and stews

High volumes of liquid, such as in soups and stews, can compromise the seasoning of a traditional cast-iron skillet. Enameled cast-iron Dutch ovens are ideal for these recipes, combining the heat retention of cast-iron with a protective coating that prevents sticking and preserves the pan. They are also easy to clean and maintain, ensuring long-term use without damaging the cookware.

While cast-iron remains a kitchen essential, knowing when to opt for stainless steel, aluminum, or enameled alternatives ensures your recipes turn out perfectly and your cookware lasts for decades.