Here's Why You Should Never Cook Filipino Adobo In A Cast Iron Skillet

Filipino food has been having something of a moment in America over the last few years. The New York Times noted that while other cuisines like Chinese or Thai have cemented themselves as mainstays of the American dining scene, Filipino food was, until recently, more likely to be found in the kitchens of Filipino-American families than on restaurant menus.

The hallmark tastes of Filipino cuisine are salty, sour, and sweet. You'll find these flavors in dishes like siningang, kinilaw, chicken inasal, and plenty of other Filipino dishes you probably haven't tried yet (but definitely should). One dish, adobo, really plays up all three flavors of the Filipino food equation. Considered the national dish of the Philippines, adobo is a homey stew that's also very easy to make at home. It's usually made with chicken or pork, and chances are you already have most of the ingredients in your pantry. There's just one key thing to know when making adobo — don't reach for your cast iron skillet!

The reason behind avoiding a cast iron skillet when making adobo comes down to the sour part of that salty, sour, sweet combination. Sourness in food usually comes from an acid such as lemon juice. In adobo's case, there's a large amount of vinegar in the sauce, sometimes up to ¾ of a cup.