Is Iron From Cast-Iron Pans Absorbed by the Body?
Cast-iron skillets are not only an excellent cooking material but can also be beneficial to your health. Iron from the skillet can be absorbed into your body but the dose is so low that it tends to be more of a nutritious booster than anything toxic.
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Facts
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A clinical study from the Institute of Food Research actually recommends cooking in a cast-iron skillet for anyone looking to boost their iron intake. The age of the skillet and types of foods cooked in it will affect the amount of iron passed along but the amount is usually negligible. If you have an overabundance of iron in your diet or you suffer from hemochromatosis (an iron overload disorder), you should ask your doctor whether the iron skillet is safe for you. If you are unsure of your iron intake, common symptoms of iron overload are fatigue, joint pain, heart palpitations, impotence and an absent menstrual period. Take one week to add up the iron content in your usual diet and ask your doctor for a recommendation if you suspect you may be overdoing it.
Absorption
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More iron will be absorbed from a newer skillet than an older one. Skillets become seasoned by cooking oil as they are used and aged. As the layer of fat from the oil thickens and fills the pores of the skillet, less iron will be absorbed by the food. Acidic foods, such as tomatoes, are also more susceptible to iron absorption due to a chemical reaction.
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Concerns
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The only concern about foods cooked in a cast-iron skillet should be taste. Sometimes acidic foods or any food cooked in a new skillet will have a metallic taste to them. But seasoning your pan and only leaving food in the pan for a short amount of time will help prevent this taste.
Seasoning
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A cast-iron pan is a very useful kitchen tool that is guaranteed to last a lifetime as long as it is properly cared for. You should not shy away from it because of a fear of iron intake. To help reduce iron absorption, season your pan. Once or twice a year, rub shortening all over the pan and bake in the oven for an hour. This will help seal the iron in and keep any metallic taste out of your mouth. Do not use soap to clean the pan. Simply use hot water and a clean sponge to rub away grit. Do not use a scouring pad, as this will ruin the seasoning job.
Alternatives
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If you are still worried about using iron skillets, try switching to stainless-steel cookware or simply avoid cooking acidic foods in your well-seasoned skillet.
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