Originally Posted by college_cook
I only use my cast iron to sear meat and fish. You can do lots of things with it, but then you run the risk of rust. My iron is about 135 years old though, a gift from my grandmother, so anything that has to do with a lot of acid or a lot of moisture goes into another pan, and I don't ever have to worry about rust.
Speaking of which, cast iron can also be used outdoors on the grill for blackened fish or chicken. In a sense, it can boldy go where no other cookware's metal has gone before (Star Trek)!!
Even my wok is a cast iron one.