Smelly foods Garlic, peppers, some fish, stinky cheeses and more tend to leave aromatic memories with your cast-iron pan that will turn up in the next couple of things you cook in it.
10 minutes in a 400ºF oven will generally remove the smell, but it's best to avoid cooking foods that would be ruined by those lingering aromas for the next few cooks.
Eggs and other sticky things (for a while) Once your pan is well-seasoned, no problem at all.
But when your pan is new, even though it's seasoned, sticky things like eggs still may present a problem. Unless you like brown eggs and a gunky pan, relegate them to a regular non-stick pan for a while.
Delicate fish The same heat retention that means your steak will get a beautiful brown crust in a cast iron pan will probably be the end of your lovely piece of trout or tilapia.
Acidic things—maybe There seem to be mixed feelings on this one.
Some people say that tomatoes or lemons can react with the metal and cause it to leach into the food and break down the pan's seasoning.
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