Tag: Cookware

According to a 1986 study in the *Journal of the American Dietetic Association*, cooking foods in cast iron can significantly increase their iron content. This confirms that cooking with cast iron can put iron in your food, a phenomenon influenced by several key factors including the food's acidity, moisture, and cooking time.

Studies have shown that cooking in cast iron cookware can increase the iron content of food by up to 16% compared to other pans. This article explores exactly how much iron does cooking in a cast iron give you and the factors that influence this transfer.

While a beautiful and highly conductive metal for cookware, copper reacts negatively with certain foods. Ingesting excess copper, particularly from unlined pans or improper supplementation, can lead to unpleasant symptoms like nausea, vomiting, and diarrhea. Understanding what not to eat with copper is crucial for kitchen safety and overall wellness.

Over 80% of households own a microwave, yet many people are unsure if their cups and dishes are safe to use inside. Knowing how to tell if a cup is microwave-safe can prevent fires, dangerous chemical leaching, and shattered ceramics, ensuring your kitchen remains safe.

Studies have shown that cooking in cast iron cookware can increase the dietary iron content of food by up to 16%. This phenomenon has led many to wonder: does cooking with cast iron really put iron into your food?

With over 100 billion servings consumed annually worldwide, instant ramen is a global phenomenon, but are ramen bowls worth it when comparing store-bought options to high-quality, fresh restaurant preparations? The answer depends on your priorities regarding cost, nutrition, and overall culinary experience.

The average adult ingests around 7-9 mg of aluminum daily, a significant portion of which comes from food and cooking methods. This raises questions about how baking with aluminum affects health.

While both are polymers, a key chemical difference sets them apart: Food-grade silicone is created from a backbone of silicon and oxygen, while most plastics have a carbon-based backbone. This fundamental distinction explains why food grade silicone is not the same as plastic and offers unique advantages.

One study found that cooking in a cast iron skillet could increase a food's iron content by up to 16% compared to cooking in non-iron cookware. This raises a common and important question for many home cooks and health-conscious individuals: Does cooking on cast iron give you iron? The answer is a bit more nuanced than a simple yes or no, as the actual iron transfer depends on several critical factors.

Studies have shown that cooking in cast iron can significantly increase the iron content of your food, with some acidic foods absorbing up to 20 times more iron compared to non-iron cookware. But what factors influence this transfer, and is it a reliable way to boost your iron intake?