Soo...I recently read some article about too much iron. Given what looks like a pretty high-iron diet due to all the red meat, fresh veggies, etc., is it bad to also use a cast iron pan? I hear lots of people avoiding iron in their multi-vitamin too, so why take great lengths to avoid it there and still use a cast iron pan? (Btw, I'm curious since I do most of my cooking in a cast iron pan which I love, and also eat lots of tasty red meat, but would like to know if there are downsides...) Thanks!
asked byxue (450)
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on July 31, 2011
at 10:16 AM
Hi, I'm just about to do a research project on minerals because I am becoming aware of growing evidence that we are not getting the minerals from food that we think we are. Modern soils are severely depleted of minerals and plants only absorb minerals, they don't create them. Low minerals in plants means low minerals in the animals that eat them. Thus, even eating lots of red meat you may not be getting the iron you think you are. The best thing to do is go and get your iron levels tested, it's the only way to know for sure what your levels are. I eat a good amount of red meat, cook with a cast iron pan (which I also love), and eat hardly any grains/nuts/seeds and my iron levels are still low.
One of the main reasons to avoid iron in multi-vitamins is that it is normally a synthetic form. Synthetic iron can cause more harm than good.
on July 31, 2011
at 01:56 PM
Keep a good smooth finish on your pans and don't use them to cook anything acid - fruit, tomatoes, etc. If the finish gets damaged, re-season them well before anymore cooking. That will avoid any excess iron leaching from the pan, and will let your pan last.