4 Reasons Why You Should Cook Food in Cast Iron as Compared to Non-Stick Pan

We can occasionally become so preoccupied with what foods we should or shouldn't be eating that we fail to see the wider picture. The preparation of the food is equally as important as the dish itself. The food cook in pots and pans we use is also crucial.

I sincerely hope you're using cookware that maximizes the health advantages of the high-quality, locally sourced, organic foods you're spending your hard-earned money on.

I discuss the advantages of one of my favorite cooking utensils, the traditional cast iron pan has some of the drawbacks of using other types of cookware in addition to discussing the advantages of cast iron cooking.

Benefits of Cooking in Cast Iron:                       

Naturally Non-stick

Teflon-based non-stick cookware is widely available nowadays; however, it is bad for human health. They release chemicals known as perfluorinated compounds into the air when heated to high degrees, especially when the pan is dry (like when you preheat a skillet before searing meat or stir-frying) (PFCs). Even more, PFCs are released into your food when you scratch non-stick. Numerous health issues involving hormones, liver disease, and brain function have been related to Studies that have linked certain PFCs, namely PFOA and PFOS. PFCs should be avoided by mothers in particular because they enter into breastmilk.

These substances pollute waterways, end up in landfills, and end up back in the food chain in addition to finding their way into your food (like fish that live in contaminated water). And to make matters worse, they take a long time to decompose.

Easy To Clean

Cast iron was largely what my mother used when I was growing up, so I became used to how simple it is to clean. The first time I prepared a meal in a stainless-steel pan, I was shocked by the amount of "elbow grease" required to remove the browned parts. Cast iron cookware easily releases food from the pan, making cleanup simple.

Here is my straightforward method because some individuals find it challenging to maintain cast iron. When your dish is done cooking, just serve it up while emptying the pan. Take the pan to the sink and, while it is still hot (and you are ideally holding it by the handle with a hot mitt), use your metal spatula to scrape out any food residue. Enjoy your meal, then return the pan to the stove to dry. To clean, dab a paper towel with a little oil.

Fortifies Food with Iron

Even while it's generally acknowledged that cast iron raises food's iron content, few sources properly measure the difference, which has always made me wonder if this is just an urban legend. Researchers evaluated the iron level of 7 meals cooked in cast iron or glass in a little-known 1965 study.

The greatest iron was deposited by acidic meals and those that were cooked for longer periods. For instance, tomato sauce prepared in a glass pan only had 3.0 mg of iron per 100g serving, less than a half-cup, compared to 87.5 mg when cooked in a cast-iron frypan.

Cheap

Cookware made of cast iron continues to be among the most affordable options available. A 10-inch cast-iron frypan costs only $25 brand new (and possibly $5 at a resale shop). On the other hand, a similar-sized, high-quality heavy-bottomed stainless-steel pan would cost you more than $100. Additionally, cast iron is a one-time investment since it is indestructible.