You must know the truth about cast iron pans
Cast-iron skillet indeed boosts the absorption of iron in the body.
Shared reported that the fact is not an old wives’ tale but has been proven to be true.
One may have heard that the cast-iron skillet helps in the higher absorption of iron and offers numerous other health benefits.
There are at least 10 good reasons to use such a skillet in the kitchen.
Supplies iron to the body
Cast iron cookware is probably the one type that has nutritional benefits. It releases a small amount of iron every time food is cooked in it.
This boosts the iron levels in the body, especially while cooking overly acid foods.
This is also one of safest methods to cook. While most non-stick pans release toxins every time something is cooked in them and they get scratched, the cast-iron cookware is completely safe.
It can be used in the oven, on the charcoal grill, or on the stove top. It can withstand different heating levels and the high temperature does not damage its shape.
The skillets are naturally non-stick. The oils of the food previously cooked accumulate on its surface, and create a non-stick coating.
Another advantage is that the cookware distributes the heat evenly and one can cook freely on high heat.
Many consider food cooked in it to be much more delicious though it uses less oil.
The cast-iron cookware can last a lifetime if proper care is taken.
The cast iron can be cleaned easily with a non-abrasive sponge and hot water. Soap is not needed, unlike in the case of other cookware.
The cost factor
As mentioned earlier, this is a lifetime investment. It turns out to be cheap since once can find the cookware for as low as $20.
Used for millennia
Reports suggest that the cast-iron pans were initially made in China in the fourth century B.C, and were brought to England in the 12th century. They became popular in the U.S. in the 18th century.
It is highly recommended to purchase cast-iron cookware if one already does not own it.