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Cast Iron Skillet Food Cooking - It Actually Is Healthier

April 26, 2012 | Comments: 0 | Views: 152

When we talk of the good old days, many times it's just nostalgia creeping in. But with some of the cookware we use to prepare meals with, sometimes the good old days were much better. In particular I'm speaking of cast iron skillet, and how much more healthy they are to cook with than what many of us use as cheap alternatives. This dependable cookware is a must in the modern kitchen, and we will show the many of advantages of cooking with these skillet.

But first, if they are so much better why did we get away from cooking with cast iron cookware. Of course they have been around for centuries, but as with so many things technology took over. They fell out of favor when in the 1960s Teflon-coated and non-stick cookware quickly became the choice in most kitchens. They were much cheaper, easier to handle, and seemed to do everything that cast iron cookware could do.

But now as we take a second look at things, we are seeing the benefits that cast iron skillet have. Here are a few:

1. You can use less oil. Once your skillet is seasoned, you will need less oil to cook with. It will have a nice sheen which will make it basically non-stick. When using oils there are some that are much healthier than others, but all are high in calories. So to minimize even the best is a better alternative. To properly season your cast-iron skillet, cover the bottom of the pan with a thick layer of kosher salt and a half-inch of cooking oil. Then heat the mixture until the oil starts to smoke. Pour the salt and oil out into a container, and rub the inside of the pan with paper towels until it is smooth. Remember to never use soap to clean your cast iron, but just rub it with a stiff brush and hot water and dry it completely.

2. It is a chemical free alternative to non-stick pans. Non-stick pans will emit harmful chemicals, which is the repellent coating that keeps food from sticking. These PFCs or perflurocarbons are chemicals linked to cancer, liver damage and developmental problems. When these non-stick pans are heated on high heat, the PFCs get released into the air, where they are inhaled. Also, when these pans get scratched, they can be ingested with the food that is cooked in them. There are none of these issues with cast iron skillet.

3. It fortifies your food with iron. Cast iron, then, does not leach any chemicals into the food. It does, however, leach some iron into your food, and for people who are iron deficient that is a good thing. Iron deficiency is fairly common, as it is estimated that 10% of American women are iron-deficient. Certain foods, especially if they are acidic like tomatoes, can increase iron content by as much as twenty times.

Cast-iron skillet conduct heat beautifully, go from stove-top to oven with no problem and last for decades. If you are into cooking, strongly consider the use of cast-iron skillet.

If you are interested in cast iron cookware, you probably are into cooking, and our article on Mediterranean Diet Recipes lets you in on some information on this great food for cooking. These foods are good to Detox the Body Naturally and should be part of everyone's diet. Rich Carroll is a writer and health advocate living in London.

Source: EzineArticles
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