Cooking With Cast Iron Has One Standout Benefit
NEWS
BY CAMRYN TEDER
Cast iron skillets are beloved for their durability and cooking powers. One added benefit of cooking with this tool is that you can actually absorb extra iron from the pan.
When you cook with cast iron, the food will absorb small amounts of non-heme iron (the kind of iron found in leafy greens). This
won't affect your food's flavor.
While different iron skillets will lend different amounts of iron, a 2013 study showed that the iron content increased by 16.2% compared to foods cooked in non-stick pans.
Moist foods, acidic foods, and foods that have extended contact with the pan will take up the most iron. This is especially useful for those who suffer from iron deficiency.
