Does Cooking in Cast Iron Add More Iron to Your Diet? - Food & Wine
The cast iron skillet remains a pinnacle of culinary design. Its simple composition belies its incredible versatility, capable of executing high-heat sears on the stovetop and baking cornbread in the oven. By understanding its history, respecting its physical properties, and committing to basic maintenance routines, any cook can harness the power of this ancient kitchen workhorse for a lifetime of meals.
A properly maintained cast iron skillet can last for generations, often outliving its original owners.
The longevity of a cast iron skillet depends entirely on proper maintenance. Neglect can lead to rust and the degradation of the non-stick seasoning. The Seasoning Process
The physical properties of cast iron provide several unique advantages that modern synthetic non-stick pans cannot replicate.
Cooking acidic foods in cast iron can leach small amounts of beneficial dietary iron into the food, which can be a helpful supplemental method for maintaining healthy iron levels. III. Care and Maintenance
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To season a skillet, one must apply a very thin layer of neutral cooking oil (such as vegetable or grapeseed oil) to the entire surface of the pan. The pan is then placed upside down in an oven heated to 400°F to 450°F for about an hour. This causes the fats to undergo polymerization, creating a hard, plastic-like barrier bonded to the metal. Cleaning and Storage