I found some very helpful advice on msn.com today regarding cooking in cast iron and what NOT to cook in it. Here’s what reporter, Cathryn Jakicic had to say:

“Most people who cook with cast-iron pans love them with the heat of a thousand suns. After all, they're a must for so many one-skillet meals not to mention they're handy for everything from breakfast to dessert. However, as good as your skillet can be for making all these favorites, it's not a tool suited for all foods. There’s some you ought to avoid.”

Cathryn then went on to tell all. First on her list is SMELLY THINGS. Garlic, peppers, some fish, stinky cheeses and more tend to leave aromatic memories with your pan that will turn up in the next couple of things you cook in it. Ten minutes in a 400ºF oven will generally get rid the smell, though, but it's best to avoid cooking foods that would be ruined by those lingering aromas for the next few cooks.

Next, EGGS AND OTHER STICKY THINGS (for a while anyway). 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 nonstick pan for a while.

And then there’s 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. Save the delicate fish for the non-stick pan, too. But salmon and other meaty fish that can stand the heat are fine.

Finally, 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 seasoning of the pan. Others believe that's a myth. So you decide. But if do go ahead with acidic foods and they discolor your pan a bit, a baking soda scrub will take care of it.

And I’ll close with one last thought from Cathryn: This list is for traditional cast-iron pans. If you've got an enamel-coated cast iron pan (pictured), you don't need to adhere to this list—you can just get cooking!

The bottom line, however, is that cast iron is tough and can withstand a slip-up or two. Which is why we love it, right?