You can cook anything in well-seasoned cast iron cookware, but there are a few foods that are not ideal. Cooking acidic ingredients, such as lemon or tomatoes for a long period of time can damage the seasoning, and may take on a metallic taste. Short simmering times of 30 minutes or less, like with these Italian sausage meatballs, are fine, but if you're making an all-afternoon bolognese, use an enamel-coated Dutch oven or a stainless steel pot. Seasoned cast iron is nonstick, but it has its limits. Foods that tend to stick, such as eggs, delicate fish fillets, and sugary sauces can be tricky and can make your dishes difficult to clean.