Tag: Cast iron cookware

Iron deficiency affects over 20% of the global population, making it a widespread health issue. Cooking methods, cookware, and food pairings all influence the amount of iron the body absorbs.

According to a test by America's Test Kitchen, unseasoned cast iron released nearly 10 times more iron into acidic tomato sauce than a properly seasoned pan. So, why does my cast iron make my food taste like iron, and what steps can you take to eliminate this metallic flavor permanently?

According to research, cooking in cast iron can increase the iron content of food by up to 16%. The exact amount varies, influenced by factors such as the food's acidity and moisture level, and the duration of cooking. Discover how cooking in cast iron can naturally boost your dietary iron intake.

A 1986 study published in the *Journal of the American Dietetic Association* showed that cooking with cast iron significantly increases the iron content of food. For individuals with hemochromatosis, a genetic disorder causing the body to absorb too much iron, this leaching poses a significant health risk, making it critical to re-evaluate cookware choices.