Hi Cynthia Diane,
I have a large, a medium, and a small cast iron skillet and I love
them. This is one of those good news items - they're not only safe and
durable, but they are great for cooking and clean up easily too. It's
not an old wives tale that they add some iron to your diet, but not to
worry, it's well within safe limits.
"Iron is essential to produce red blood cells. Large amounts can be
poisonous, but in North America, we are more likely to lack iron than
have too much. Iron cookware provides less than 20 per cent of total
daily iron intake - well within safe levels."
Children's Health Environmental Coalition (CHEC):
Pots & Pans: Which Cookware is the Safest to Use?
"Glass, stainless steel, and cast iron are all tried and true for
safety. In fact, cast iron can add needed iron to your diet."
"Cast iron is strong, inexpensive, and is an even conductor of heat
useful for browning, frying and baking food. Cooking with cast iron
also provides a source of iron. Nutritionists suggest that foods
cooked in unglazed cast iron contain twice or more times the amount of
iron they would contain otherwise."
The Irreplaceable Cast-Iron Skillet
"Don't throw away that old cast-iron skillet that was your mothers or
"There are several reason that people rave about their cast-iron
cookware. Besides being an ideal heat conductor, cast iron heats
evenly and consistently, it is inexpensive and will last a lifetime
with proper care, and it is an old-fashioned way to cook fat free.
When well seasoned, a cast-iron pan will be stick resistent and
require no additional oil. The benefits of cast-iron pans are
terrific: Foods glide out of it as from no pan made with Teflon; it
goes from stove to oven; no special utensils are needed to cook in it;
it won't warp, and cleanup is a cinch."
How To Cook Grass Fed Beef In Cast Iron Cookware:
"Today's cast iron is very little changed from its pioneer forebears,
with the exception of some of the new "pre-seasoned" lines, and it is
still the best choice for many types of cooking applications. Lewis
and Clark carried it, and there are records of cast-iron foundries in
the American Colonies as far back as the mid-1600s."
I hope you enjoy cooking in your cast iron pans as much as I do. The
only drawback that I can think of is that they are very heavy and when
the large one is full of food, I must be careful the my wrist holds
out or the food could end up on the floor or me. If you have any
questions, please post a clarification request before closing/rating
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