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5 Types of foods to avoid cooking in your cast iron skillet

When you get your first cast iron skillet, you’re eager to see how much it can master. Sizzling grilled cheese? Check! Fajitas? Check! You’ll start to eat skillet dishes six nights a week just because you love the flavor and the simplicity. But even Superman has his kryptonite. Here are 5 types of food you should steer clear of in your cast iron skillet. 1. Acidic Foods Cast iron can’t handle large quantities of acidic foods very well. Acidic foods allow the metal to leach into your foods, but they can also breakdown your seasoning.  This means like foods with tomato sauce, vinegar or lemon-based sauces will pick up a metallic taste from the pan. This can happen in as little as a half hour, so if it’s a white wine chicken dish you’re going for, make the marriage of the two quick, or better yet, do it outside the…

Super Simple Shepherd’s Pie

A 20-minute dinner doesn’t get much better than this classic Irish comfort food. It’s perfect for your St. Paddy’s Day celebration, but it’s plenty delicious enough to make all year long. Shepherd’s Pie is one of those foods you’ll find on any March 17 restaurant menu. You’re practically required to eat it at some point in the month of March. It has become as synonymous with the St. Patrick’s Day celebration as pints of green beer — which is to say, that neither the green-dyed drinks nor this beef-based dinner are exactly Irish. Traditional Shepherd’s Pie uses lamb or mutton (It’s Cottage Pie that uses beef). But here in the U.S., we’ve definitely put our own spin on the holiday, so I think this dish gets a pass, too. I like to cut corners with this recipe and get everything pre-chopped so all I have to do is brown some…