In case you didn’t know, Teflon pans may be highly toxic. Therefore, using a cast-iron skillet is far better option. As a matter of fact, iron-skillet pans increase the body`s absorption of this metal and provide many other benefits. Below, you will read about the 10 reasons why you should start cooking in a cast-iron cookware and avoid Teflon.
- It is Non-Stick
If it is properly seasoned, the iron-cast cookware doesn’t stick. Namely, the oils which have been used earlier have accumulated and thus formed a non-stick coating on the pan itself.
- It is Very Durable
The cast-iron cookware can be used your entire life if you take care of this cookware and keep it properly.
- Beneficial Effects of Iron
This is basically the only cookware which provides nutritional benefits. Namely, every time you cook in it, it releases small amounts of iron into the food. This means that cooking in a cast-iron cookware increases the levels of iron in the blood, particularly if you cook highly acidic foods, such as tomatoes.
- Easy to Clean
Interestingly, you don’t need any soap to clean the cast-iron cookware. All you need is some hot water and non-abrasive sponge. It is not recommended to use soap because it is likely to strip the seasoning off.
- Heating Benefits
Unlike the other non-stick pans, cast-iron pans distribute heat evenly. The thin metal of other non-stick pans doesn’t distribute heat quickly and shouldn’t be used on high heat.
- Tastier Food
Cooking in iron-cast pans enriches the taste of the food and it provides tastier flavor. Needless to say, it allows you to get a perfect crust on the food as well.
- Oven, Stove Top, and Charcoal Grill- Friendly
Given the fact that this cookware can stand high heat, it can be used in the oven, on the stove, or on the top of a charcoal grill. This is amazing, isn`t it?
- It is Cheap
If we take into consideration its duration, this investment is really cheap! Believe it or not, you can purchase a brand new, pre-seasoned cast-iron skillet for even less than $20.
- Time –Tested
The cast-iron cookware has been used for centuries. It has been initially produced in China in the 6th century. It was largely produced all over Europe during the 14th century and it reached America later. As a result of its durability and cheap price, it became all the rage in the 18th and 19th century.
Last but not least, this cookware doesn’t contain or release toxins. Given the fact that it doesn’t release toxic compounds into the food you are cooking, it is completely safe to use.
Source : www.healthyfoodhouse.com