cast-iron skillets conduct heat beautifully, go from stovetop to oven with no problem and last for decades. There are also some great health reasons to cook with cast iron.
- You can cook with less oil when you use a cast-iron pan.
A well-seasoned pan renders it virtually nonstick. 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.
Avoid the harmful chemicals that are found in nonstick pans.
- Cooking with cast iron fortifies your food with iron.
Cast iron pans can leach some iron into your food. Cooking food, especially something acidic like tomato sauce in a cast-iron skillet can increase iron content, by as much as 20 times.
read article by Kerri-Ann Jennings, Associate Nutrition Editor at EatingWell Magazine: 3 health reasons to cook with cast-iron