Mar
2
Indispensable tools: Silicone mats, cast ironc
Filed Under iron intake, news, seasoning, skillets | Leave a Comment
Via: ajc.com
By Meridith Ford Goldman
There are two things in my kitchen that I simply cannot live without: my silicone baking mats and my iron skillet. An odd pairing, I admit, but central to the core of how I cook.
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At the other end of the kitchen, I doubt I would continue cooking without a cast-iron skillet. Sure, I’d love to line my shelves with copper —- it’s a better conductor of heat, and let’s face it, looks tres gorgeous, but it’s also uber pricey.
Besides, cast iron conducts heat evenly and can withstand high temperatures; I threw away my wok when I got my 12-inch skillet. Nothing is better for pan-frying. Chicken and chicken fried steak are hoppin’ good, and my smaller skillet is perfect for baking corn bread.
It takes a little work in the beginning, because the pans have to be scrubbed then seasoned with oil (or fat), but it’s worth it: Ever had pancakes made on a cast-iron skillet? French toast? Both will have wonderful soft centers and crisp edges. Looking for the perfect sunny side up egg? Cast iron is the way to get one. Plus, iron actually leaches from the pan if you’re looking for a boost to your daily dose. (If your food is sticking, the pan is not seasoned properly. Don’t blame the pan.)
Jan
27
Cooking in cast-iron cookware
Filed Under iron intake, research | Leave a Comment
Via: NutritionData.com
Q. I enjoy using cast-iron cookware and I have heard that it can increase the iron content of some foods during cooking. Is this a safe source of iron and are there any foods that I shouldn’t be cooking in cast-iron?A. It’s true! Acidic foods like tomatoes can react with the metal in a cast-iron skillet and actually absorb some of the iron molecules. This is a safe and effective way to increase your iron intake.
So, how much of a difference does this make in the iron content of foods? Potentially, a lot.
Researchers cooked several foods in new cast iron skillets and found, for example, that the amount of iron in spaghetti sauce increased from less than a milligram to almost 6 mg per serving. Applesauce absorbed even more, going from 0.35 mg to 7.3 mg per 100g serving. Scrambling eggs in a new iron skillet increased the iron content from 1.5 mg to almost 5mg. (Brittin HC, Nossaman CE. Iron content of food cooked in iron utensils. J Am Diet Assoc. 1986;86:897–901.)
