Delicate foods pose another challenge. Fragile fish fillets often cling stubbornly to the surface, breaking apart as you try to turn them, and their aromas can linger long after cooking. Sticky, sugar-rich sauces create similar problems, burning easily and clinging to the pan in ways that damage seasoning and complicate cleanup. Eggs also fall into this category, as even slight imperfections in seasoning can cause them to weld themselves to the surface.
What You Should Never Cook in a Cast Iron Skillet (and Why)
