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Cast iron reactions

James's picture

Does anyone know the truth about how cast iron reacts with acidic foods and liquids? My grandmother always said it added iron to your diet.

Anyway, cast iron is very good generally and doesn't cost much.


James's picture

(post #53574, reply #1 of 2)

I just talked with a dietician who says you get a little iron from the pan no matter what you cook. She says there is no evidence that it is much and that it is not at all harmful.


Chiffonade_'s picture

(post #53574, reply #2 of 2)

The effects of the reaction of acidic foods with cast iron pans doesn't have as much to do with iron getting into the food as it does with making the food taste funny and look gray. Just as a habit, I use stainless steel or ENAMEL COVERED cast iron (like le creuset) to do acidic foods.