The Reasons Why Everyone Should Give Cast Iron Cooking a Shot
I will be the very first to admit that cast iron cooking is hard. Like, cheese baked to black on a stovetop hard. And for a long time, I swung my upturned nose away from the thousand-pound skillet sitting on my stove, reaching for my wonderfully chemical-ridden non-stick "green pan".
But I was wrong. And though I still can't even lift most cast iron pans with one arm, a few tidbits of knowledge have changed my tune on their greatness.
Lack of Gnarly Chemicals
Because cast iron cookware is simply molded iron that is "seasoned" with oils from your kitchen, making them non-stick, they contain none of the toxin emitting perfluorocarbons (PFCs). The stuff in that non-stick pan you love so much could be slowly poisoning you and the air in your house.
Natural Source of Iron
Because a cast iron pan is made of, well, iron, it can act as an excellent supplement to your normal diet. Studies have shown that food cooked in cast iron versus a conventional non-stick pan hits the plate containing double the amount of iron than the latter. For those that have anemia, this can make a huge difference. Though, it should be noted, there is such a thing as ingesting too much iron.
This might be the best aspect of all - cast iron cookware is almost indestructible. If maintained and seasoned well, cast iron pans can last hundreds of years. In fact, my favorite of our cast iron collection was bought as an antique. Yes, this is great because it means you can accidentally throw your pan off a ledge and it will survive, but also because investing in cast iron can save you big bucks in the long run.