3 Reasons to Cook with a Cast Iron Skillet


Cast iron reduces chemical intake.
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For all you Moms, if I didn't have you at "little to no cleaning," I've sold you now.

Many cooks don't realize that traditional nonstick pans are loaded with PFCs, or perfluorocarbons, which are chemicals linked to liver damage, cancer, developmental problems and early menopause [Source: EatingWell.com]. When we heat up nostick pots, these toxic chemicals are released into our food (and our children's food).

These risks are eliminated when cooking with cast iron. And, if you season your pan properly, you'll still have the nonstick quality you need when cooking your favorite foods.

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Sources

  • Anderson, J., and C. Fitzgerald. "Iron: An Essential Nutrient." Iron: An Essential Nutrient. Colorado State University Office of Engagement, June 2010. Web. 02 Oct. 2013. .
  • "Anemia or Iron Deficiency." Centers for Disease Control and Prevention. Centers for Disease Control and Prevention, 30 May 2013. Web. 02 Oct. 2013. .
  • Bittman, Mark. "Ever So Humble, Cast Iron Outshines the Fancy Pans." Nytimes.com. New York Times, 7 Dec. 2005. Web. 2 Oct. 2013. .
  • Jennings, Kerri-Ann, M.S., R.D. "3 Health Reasons to Cook with Cast Iron (Page 3)." 3 Health Reasons to Cook with Cast Iron (Page 3). Eating Well, n.d. Web. 02 Oct. 2013. .
  • "Micronutrient Deficiencies." WHO. World Health Organization, n.d. Web. 02 Oct. 2013. .

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