"While cast iron doesn't leach chemicals, it can leach some iron into your food..."
Iron is a chemical.
12/08/2014 - 12:58pm
When first received as a gift I cooked everything in my cast iron skillet. First I browned meat, chicken and bacon to season it. Then eggs, pancakes and spagetti sauce. Eventually I cooked homemade cornbread in the oven. After receiving ceramic coated cookware as a gift several years ago I put my iron skillet aside, but just for a while. I found that I really missed its dependability and versatility. Therefore, I have returned to using it regularly. I now give one as a wedding gift along with a good spatula and some of my favorite recipes.
10/19/2013 - 2:28pm
What is the best way to season an iron skillet?
06/19/2013 - 7:02am
i cook with a new 1 its supa
05/27/2013 - 1:01pm
Did you know why multiple vitamins usually come in regular and mature ( over 50)? Because after you reach the age of 50 irons is not needed as a supplement. Look at the label and you will see that the mature vitamins have NO iron. Iron accumulates in your body over the years because the body has no way to get rid of it other than by bleeding. Too much iron has been shown in recent studies to actually raise the risk of various cancers. Many people assume that iron is great for you but that is only true to a point and only true for younger people.
04/24/2013 - 4:00pm
just wondering- does using enameled cast iron fortify food as well?
04/08/2013 - 1:06am
OK for the most part I agree with your descriptions here with the exception of how you describe "chemicals". Your description seems to imply that all chemicals are bad. In doing so you must contort your description of iron as "not a chemical", which of course iron is. However, so are all vitamins, and all other nutrients found in food.
The word chemical is not bad. all of nature is made of chemicals, this includes all parts of the human body.
There are bad chemicals and no doubt PFC's are bad in food. But there are good chemicals as well such as carbon and oxygen taken in the proper configuration.
03/10/2013 - 3:48pm
About 90% of our cooking is with cast iron. Really would use anything else. Have three different sizes, from egg to large skillet to oven meals, awesome! Easy clean-up, dry using the stove top, a quick spray of canola or olive wipe with clean paper towel and your ready to cook again.
11/21/2012 - 12:39am
I love using cast iron but people need to be cautious. Hemochromotosis is a genetic disease where the body makes/stores too much iron. Cooking with cast iron is a HUGE no no for people with it.
11/16/2012 - 6:30pm
Yes we cook with cast iron 99% of the time and the stainless steel for my egg poacher. For all of the reasons that you stated.