I'm getting a little bit of the cast iron cookware bug. I have a couple-three Lodge skillets that I rarely use, and a medium sized Dutch oven I have NEVER used. That being said, i have started frying stuff in the skillets, as well as oven baking bIscuits in them. I have adopted the practice of never using soap on the pieces, but using table salt as a scouring powder, preceded and followed up with HOT water rinse (like, from my 190F tap), followed by a little canola oil.
All that being said, are there some foods that SHOULD not be cooked in cast iron? Spaghetti sauce comes to mind, but I have no clue. I imagine that recipes that include a rolling boil, the quickly reducing to simmer would be problematic. Rice comes to mind....
Y'all got any words of wisdom?