Ask anybody around the world interested in cooking at home or professionally right now and most people will vote to choose cast iron utensils over non-stick, aluminium and even steel utensils. Cast iron is a traditional material used in the cookware set in the pantry. During the time of grandmoms, cast iron ruled the Indian kitchen for its durability and for keeping food warm. Be it saag, meat, or pizza, the versatility of cast iron has ruled over other cookware sets since forever.
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In modern times, people are opting for different cookware sets that are hazardous to health, although they may look beautiful from the outside. Although there is a wide range of cookware materials such as aluminium, steel, non-stick, etc. cast iron has dominated the market even in recent times. However, when used multiple times and not maintained properly, cast iron develops a tough coating, creating a durable non-stick-like surface. There have been several debates about its health benefits and its potential impact on the taste of the food. Why leave people confused? This article will provide facts that will help the individuals to decide.
Take a look at the health benefits of cooking in cast iron cookware:
- Iron Enrichment
Cooking with cast iron can increase the iron content in the food. It is beneficial for those who suffer from iron deficiencies. When raw food comes in contact with the metal surface and heat is applied, iron gets released in the food. Cast iron provides non-haem iron, similar to iron found in vegetables. This contributes to daily iron intake, helping to fight against anaemia.
- Chemical Free Cooking
Unlike most non-stick cookware coated with potentially harmful chemicals, cast iron is chemical-free. It does not release toxic substances or fumes to the food even at high temperatures.
- Heat Retention
Cast iron helps to cook food evenly and retains heat for a longer time. This characteristic signifies that it takes time to heat up as well as cool down, reducing the chances of infection from undercooked portions.
Here are some limitations of cooking in cast iron cookware:
- Seasoning And Maintenance
Cast iron requires seasoning to develop a non-stick surface. If cleaned improperly and maintained in a bad manner, it can lead to rust or loss of seasoning, affecting the cooking surface and food.
- Reactivity
Often acidic foods such as tomatoes or citrus can react with the iron, imparting a metallic taste that can possibly discolour the food. However, this doesn’t pose any health problems and might not be noticeable to everyone.
- Weight And Handling
Cast iron cookware is generally heavy and might not be used by everyone due to its handling difficulties.