Cast iron skillets are sturdy, reliable, and capable of stovetop cooking, baking, and even warming a wide range of foods. However, to ensure the longevity of your cast iron skillet, there are a few things you should avoid using it for, like pasta.

Traditional pasta cooking methods involve boiling the water first, then adding your pasta, but hot water also excels at removing grease, which is why you should keep it out of your skillet. Boiling water for extended periods in your skillet will cause bits of seasoning to flake off into your food and can turn the whole dish a murky color.

Your skillet will likely need to be re-seasoned as the fat molecules protect the pan from oxidation and enhance its culinary qualities. If the coating is uneven, try spot-oiling the warmed pan with a paper towel and reapplying until the skillet is slick and shiny, or switch to a standard stock pot or enameled iron pot for any watery dish that takes a while to cook.