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3 Health Reasons to Cook with Cast Iron

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  • 3 Health Reasons to Cook with Cast Iron

    I thought of this board when I saw this today. At the bottom of the article there is a link you can click to read the comments by other readers, who make some good points too. The link at the bottom of this will take you
    to the article I copied to quote here.

    Gotta Love that Iron

    Learn how cooking with cast-iron skillets can be good for your health.

    By Kerri-Ann Jennings, M.S., R.D., Associate Nutrition Editor
    Cast-iron skillets may seem like an old-fashioned choice in the kitchen. But this dependable cookware is a must in the modern kitchen. Cast-iron skillets conduct heat beautifully, go from stovetop to oven with no problem and last for decades. (In fact, my most highly prized piece of cookware is a canary-yellow, enamel-coated cast-iron paella pan from the 1960s that I scored at a stoop sale for $5.) As a registered dietitian and associate nutrition editor of EatingWell Magazine, I also know that there are some great health reasons to cook with cast iron.
    You Can Cook With Less Oil When You Use a Cast-Iron Skillet

    That lovely sheen on cast-iron cookware is the sign of a well-seasoned pan, which renders it virtually nonstick. The health bonus, of course, is that you won’t need to use gads of oil to brown crispy potatoes or sear chicken when cooking in cast-iron. To season your cast-iron skillet, cover the bottom of the pan with a thick layer of kosher salt and a half inch of cooking oil, then heat until the oil starts to smoke. Carefully pour the salt and oil into a bowl, then use a ball of paper towels to rub the inside of the pan until it is smooth. To clean cast iron, never use soap. Simply scrub your skillet with a stiff brush and hot water and dry it completely.
    Cast Iron is a Chemical-Free Alternative to Nonstick Pans

    Another benefit to using cast-iron pans in place of nonstick pans is that you avoid the harmful chemicals that are found in nonstick pans. The repellent coating that keeps food from sticking to nonstick pots and pans contains PFCs (perfluorocarbons), a chemical that’s linked to liver damage, cancer, developmental problems and, according to one 2011 study in the Journal of Clinical Endocrinology & Metabolism, early menopause. PFCs get released—and inhaled—from nonstick pans in the form of fumes when pans are heated on high heat. Likewise, we can ingest them when the surface of the pan gets scratched. Both regular and ceramic-coated cast-iron pans are great alternatives to nonstick pans for this reason
    Cooking with Cast Iron Fortifies Your Food with Iron

    While cast iron doesn’t leach chemicals, it can leach some iron into your food...and that’s a good thing. Iron deficiency is fairly common worldwide, especially among women. In fact, 10% of American women are iron-deficient. Cooking food, especially something acidic like tomato sauce in a cast-iron skillet can increase iron content, by as much as 20 times.


    Tell Us What You Think Of This Story. Share your comments below.
    http://www.lifelinescreening.com/hea...rceCD=LETT-845
    http://www.youtube.com/watch?v=Gc1URQgQWNo

  • #2
    Interesting post,Thanks
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    • #3
      Thats a Fact Jack!
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      • #4
        Nice read! Thanks for sharing!
        Becky
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        • #5
          I would have to say that I definitely cook with more oil/fat with my cast iron pan right now because it isn't fully seasoned yet so things still like to stick. But when it finally gets really seasoned then I hope to be able to use less oil/fat. So far I love cooking on it. Good info.
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