The quality and type of materials that your kitchen utensils are made from play a very important role. Your food can change its properties if you use the wrong kind of tools. Here is a list of 5 foods that you should never prepare using cast-iron pans:

Tomato Sauce
Never simmer tomato sauce in a cast-iron pan. The longer you cook your tomato sauce in such a pan, the worse its taste will be. You will be able to feel the unpleasant and quite strong smell of metal. Besides, you will save your pan from the acids that tomatoes contain. Instead of a cast-iron pan use a pan made of stainless steel.

Delicate Fish
Cast-iron pans are not always the best tool for frying fish. It all depends on what species you are cooking. Flakey flesh will stick to the surface and you will hardly be able to remove the fish. After frying you’ll spend too much time to clean your cast-iron pan which will affect the protective layer on the skillet. You can use cast-iron pans for searing steaks. For cod, tilapia and flounder we recommend you should use an enameled pan.