Cast iron pans are durable and can withstand cold temperatures, maintain a consistent heat, and maintain their cooking performance over long periods of time. They also require very little seasoning and are less likely than metal pans to scratch or corrode. But are cast iron pans safe for cooks?
Yes, cast iron pans are healthy for cooking food. However, you must ensure that you are using them correctly. The best way is to warm them up before adding the fats and foods you want to cook.
This ensures that potential bacteria are completely eliminated. It’s common for people to just clean the
pan when they’re ready, or maybe use some rock salt to clean up any remaining cooked material from the pan. That’s why you should warm it up before adding the new food.
The only precaution you need to remember is that a small amount of iron inevitably goes into the food. This is no problem for almost everyone, except perhaps for the much older people who do not need additional iron.
The safety of cast iron is a debatable point. First, cast iron leaches iron into food during the cooking process.
Thus, studies show that the amount of iron varies from 1.7 mg per 100 g to 26 mg per 100 g, in addition, acidic foods, a high moisture content and long cooking time significantly increase the release of iron.
Therefore, in order not to overdose on iron, it is better not to use it often or not to use it at all for acidic foods that require a long cooking time, such as tomato sauce.
Does cooking in cast iron help with iron deficiency?
On the one hand, iron is a substance necessary for our health. Therefore, cast iron cookware can help with iron deficiency if the diet is low in iron or if iron is poorly absorbed.
However, we should not consider this safe non-stick cookware as the only source of iron.
On the other hand, excess iron is toxic. Too much iron buildup may be due to a genetic condition called hemochromatosis. But many people do not know that they have this disease.
In fact, the symptoms of iron overload can be very mild or include joint pain, fatigue, general weakness, weight loss, and abdominal pain.
So how much iron do we need?
Basically, how much iron we need daily depends on age, sex, and whether a woman is pregnant or breastfeeding.
This means that the range is between 7 mg and 27 mg daily. And pregnant women need the highest amount.
Therefore, we recommend that you calculate your iron needs before you make cast iron pots and pans your primary cookware and use them accordingly. You can do this by asking your doctor to do some blood tests.
Ferritin is a measure of iron retention, but it is also a measure of inflammation and insulin resistance. Therefore, the proportion of iron shared by TIBC provides you with the information you really need.
If the ratio is too low, it is likely that you have an iron deficiency. If the ratio is too high, there is an iron overload. How high is too high? There is a debate: 35% is true, 40% less, 45% probably too high.
If the proportion is too high, the protein that carries iron is a little overwhelmed. It drops iron at various points in the body, which is harmful because it causes oxidative stress.
Can a cast iron pan be unhealthy?
Yes! it can be harmful to health if not properly cleaned. The leftover fat and oil layers, together with fried meat and carbohydrates, form an unhealthy mixture that carries bacteria and fungal spores.
Prefried or scorched moist foods that touch this surface create water vapor from the steam, which forms an aerosolic dispersion that can settle in the raw depths of the marinades.
These live long enough to cause infections in the gastrointestinal tract and, if robust, can survive as new generations of species until poor host health weakens intestinal immunity and leads to complete infection.
Any pan can be unhealthy if it is not kept clean! Some people do not clean cast iron properly because they believe that cleaning will ruin the seasoning. Cast iron pans can be cleaned without damaging seasoning.