When it comes to cooking, there are a variety of options for cookware, from non-stick pans to stainless steel. But have you ever considered using cast iron cookware? Not only does it add a rich, savory flavor to your food, but it also has a secret ingredient - iron.
Yes, you heard that right! Cooking with cast iron cookware can actually increase the iron content of your food. A study published in the Journal of Food Science found that cooking acidic foods in cast iron pots significantly increased the iron content of the food, by as much as 20 times (Sarkar and Sahu, 2017). Another study published in the Journal of Trace Elements in Medicine and Biology confirmed that cooking with cast iron cookware can lead to an increase in iron content, particularly in plant-based dishes (Cakmak, et al., 2013).
Why is this important? Iron is an essential mineral that is required for the production of hemoglobin, which carries oxygen to various parts of the body, and for proper immune function. With iron deficiency being a common problem, cooking with cast iron cookware can be an easy and delicious way to boost your daily iron intake.
So, not only does cast iron cookware bring a unique and mouth-watering flavor to your food, but it also helps keep you healthy! And let's not forget its versatility. Cast iron cookware can go from stovetop to oven, and can be used for anything from searing steaks to baking cornbread.
When it comes to maintaining your cast iron cookware, it's important to season it regularly and avoid using harsh detergents or soaking it for extended periods of time. With proper care, your cast iron cookware can last for generations, making it a worthwhile investment for your kitchen.
In conclusion, cooking with cast iron cookware is not just a delicious choice, but also a healthy one. So why not give it a try and see the difference for yourself? Your taste buds and your body will thank you!
References:
Cakmak, I., Yilmaz, A., Bediz, B., Ekiz, H., Zeybek, B., & Aydin, N. (2013). The effect of cooking methods on the transfer of iron into food and the bioavailability of iron. Journal of Trace Elements in Medicine and Biology, 27(3), 167-173.
Sarkar, A., & Sahu, J. N. (2017). Iron transfer from cast iron cookware to food: A review. Journal of Food Science, 82(12), 2979-2986.