Cast-iron pans are great for cooking lots of things. Their ability to get and stay really hot makes them ideal for searing meats and cooking stir-fries, and they can go straight from stovetop to oven, which makes them perfect for baked goods like cornbread.
(On just a quarter-acre of land, you can produce fresh, organic food for a family of four—year-round. Rodale's The Backyard Homestead shows you how; get your copy today.)
But the trick to great results is knowing when to use them—and when another pan might be better for the job at hand. Here are five things not to cook in a cast-iron skillet.
Here are two quick ways to wash your cast-iron pan without damaging it: