Having cast-iron utensils in the kitchen may be an old-fashioned choice. But having this cookware in your modular kitchen is a must. From being a good conductor of heat to lasting decades, cast-iron utensils have a variety of benefits which will compel you to choose these over anything else. Besides, there are numerous health-related benefits of cooking in iron vessels also. So, here we give you three of the healthiest reasons to switch to cast iron cookware.
Cast-iron cookware is covered with a fine sheen which makes them virtually non-sticky. This means that you do not have to pour the complete bottle of oil in the utensil to deep fry a handful of potato fries. While using a cast-iron skillet, cover the bottom of the pan with a thick layer of kosher salt and half an inch of cooking oil and heat the oil until it starts to smoke. Transfer the salt and oil into a bowl and then with a ball of paper towels rub the inside of the skillet until it becomes smooth. Never use soap to clean a cast-iron utensil. Only scrub the vessel with a stiff brush and hot water. Make sure that you dry the container completely.
One of the most important benefits of using cast iron over non-stick pans is that the former makes you stay protected from harmful chemicals. The coating in non-stick pans which keeps food from sticking is made from PFCs, a chemical that can cause damage to liver, cancer and developmental problems. When heated at high temperatures, non-stick pans release PFCs. This is why both ceramic-coated and regular cast-iron pans are some of the recommended alternatives to non-stick pans.
Not only can cooking in cast-iron utensils protect your food from leached chemicals, but it also fills your food with iron which boosts haemoglobin levels in the body. The fact that iron deficiency is a pretty common condition across the globe, especially in women, makes it even more important to introduce cast-iron utensils to your cookware collection. Cooking food, especially something acidic like tomato sauce in a cast-iron vessel can increase iron content by 20 times in your dish.
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