One of the most important tips when cooking in cast iron is to make sure to season your pan frequently. Cast iron is porous and tends to soak up moisture and oxygen. This leaves room for corrosion. Seasoning prevents this by sealing off the gaps between the metal and the air. A well-seasoned pan is virtually nonstick. Moreover, cast iron will absorb flavors easily and is easy to clean. So, you won’t have to use too much oil or butter while cooking in cast iron.
Cooking in cast iron requires patience. Foods that are delicate will stick to the pebbly surface. The skillet should be well seasoned and oiled before use. Don’t rush to use it. If you’re using it for the first time, you may be experiencing frustration. You should allow it to cool before transferring it to another pan. You can use an oven mitt or a thick towel to protect the surface. Stainless steel utensils will not damage your cast iron. Alternatively, you can use wooden, bamboo, or silicone tools. It’s important to use utensils that are harder than cast iron.
Cooking in cast-iron will boost the iron content of your food. A systematic review found that participants’ blood hemoglobin levels increased significantly. The biggest increases were seen with vegetable and meat cooked in the pans. In some cases, participants’ iron intake doubled! For further information, consult your doctor. If you’re worried about the effects of cooking in cast-iron, make sure to read the labels carefully and check for toxicity levels before you use it.
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