cooking with cast-iron pan

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.

  1. 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.
  2. Cast iron is a chemical-free alternative to nonstick pans.
    Avoid the harmful chemicals that are found in nonstick pans.
  3. 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


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