Weve used cast iron pans for years in addition to stainless steel. They work really well for cooking eggs and other breakfast items and sauteing vegetables and meats. They distribute heat evenly in the pan. Plus, they add a bit of extra iron to your diet. A study published in the July 1986 issue of the Journal of the American Dietetic Association showed that cooking in cast iron skillets added significant amounts of iron to 20 foods tested. For example, the researchers reported that the iron content of three ounces of applesauce increased from 0.35 mg to 7.3 mg and scrambled eggs increased from 1.49 mg to 4.76 mg of iron. The only drawback is that they are heavy so you need to be careful especially if you move them from stove top to oven. You also need to season them occasionally to keep them from sticking. Make sure you get a good quality pan. Some of them are rough and do not work as well. A good cast iron pan such as Griswold can be sometimes be found at antique stores or yard sales. Here are some other reasons to use cast iron pans. eatlocalgrown/article/13682-cast-iron-pans-facts.html?c=nsm
Posted on: Tue, 06 Jan 2015 20:00:01 +0000
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