Many times I have seen my mother talk about the benefits of cooking in an iron pan. In spite of all kinds of attractive dishes that can be found in the market, mother always cooks vegetables in an iron plate and roti always in iron.

When I couldn’t stop myself from seeing these things, one day I asked my mother why she chooses iron cookware for certain types of cooking. As mom said, cast iron cookware, especially pans, not only help cook food quickly and evenly by maintaining the temperature of the pan, but also have many health benefits.

I was very surprised by his point and when I researched it, I found that cast iron pan is actually a good cooking tool in terms of health.

Let’s find out what the research says

They say that when cooking in an iron pan, it reacts with the surface of the metal. As a result, the iron content of the pot is also added to your food. According to a Mayo Clinic study, the iron content of some foods improved when they were cooked in cast iron pans. In addition, when these foods were fed to the babies regularly for four months, the hemoglobin levels of those babies also improved.

Apart from the health benefits, many women also prefer to use cast iron pans because they cook slowly and heat evenly.

Benefits of cooking in a cast iron pan:

1. Naturally

If you thought that only Teflon-coated cookware is non-stick, you’d be wrong. Cast iron cookware is naturally nonstick and easy to cook with. On the other hand, modern cookware leaves harmful odors and effects on the food during cooking. If the food is scraped from the bottom, then the Teflon layer mixed with the food can cause health problems.

2. Supplements iron deficiency

The Iron Wok absorbs the iron residue left over from cooking, which does not cause iron deficiency. Doctors also recommend iron deficiency patients to eat food cooked in iron containers. Many studies have definitely proven that foods cooked in iron pans or deep pans are rich in iron. Make sure that your iron pan or cookware is designed to prevent it from reacting with acidic foods, such as tomatoes, lemon juice.

3. Easy to clean

Cast iron pans are easy to clean and all you need is mild soapy water to remove grease. To prevent rust, wipe it with a kitchen towel. If there are many stains, heat the pot and apply lemon to it, if you want, you can add it to water and boil lemon or tamarind.

4. Works better with age

Do you have an old cast iron pan that has not been used for a long time, then return it to the kitchen. Clean it and use it as above. Iron pots improve with age and their surface becomes smooth. Thus, the fat in the pan drains better during cooking. Iron pots are also very hard and durable.

5. Uniform temperature of the entire tank

One of the great properties of iron cooking in iron pots is the uniform distribution of temperature. These heavy metal pans ensure a uniform temperature throughout the pan. Thanks to it, the food is cooked evenly, stays warm for a long time and also saves fuel.

take care of these things too

You should not cook food in iron pots every day, it is correct to cook food in it two or three times a week.

Sour or sour foods like tomatoes, tamarind lemon juice can react with iron. In this case, in aluminum or stainless steel containers curry , my picture , sambar Or cook tomato curry.

3 Wash iron dishes with dish detergent and dry immediately. Do not use any scrubbers or abrasive kitchen sponges, such as steel wool.

4 Before putting it on, apply thin oil to prevent it from rusting. Always store the wall in a clean and dry place away from water and moisture.

Water and other liquids cannot be stored in an iron container. Iron reacts with moisture to start the corrosion process, thus affecting your drinking water.

6 Foods cooked in a cast iron pan should be transferred to another pan immediately, otherwise the food may absorb or react with more iron.