The fact that your cast-iron cookware is seasoned doesn’t mean that it imparts any flavor — far from it. However, you can change the taste of a dish you cook in cast iron — or any pot or pan — with herbs and spices. The following list recommends some fun spices and herbs that introduce some extra flavor in the accompanying foods.
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Allspice: Beef roasts, pork, potato soups, and oyster stews
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Basil: Beef, pork, fish, shellfish, fried chicken, clam chowder, beef stew, green beans, and squash
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Chili powder: Shrimp, fried chicken, and beef stew
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Cinnamon: Ham, pork, stewed chicken, carrots, and sweet potatoes
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Cloves: Corned beef, ham, fish, roast chicken, baked beans, bean soup, carrots, squash, and sweet potatoes
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Ginger: Beef roast, chicken, and duck, baked beans, rice dishes, seafood, bean soup, carrots, and squash
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Nutmeg: Pot roast, fried chicken, beans, and carrots
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Oregano: Swiss steak, veal, chicken, pheasant, fish, shellfish, and stews
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Sage: Pork, veal, chicken, turkey, duck, stew, squash, biscuits, and cornbread
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Thyme: Roasts (all types), clam chowder, stew, carrots, green beans, potatoes, biscuits, and cornbread
Start out using just a little bit of the spice and add more as you go.