Can cast iron cookware make you sick?
This is one of the most commonly ask question about cast iron as cast iron cookware is known to leech iron into food during the cooking process. However, cooking in cast iron does not actually make you sick in fact they may be very helpful if a person is suffering from iron deficiency when diet is poor or when the iron is not absorbed well.
Cast iron cookware can have wooden handles
We know that plain cast iron handles heat up real fast and become extremely dangerous to handle without proper protection. A wooden handle or grip on a cast iron pan can protect the user from the heat and offer easier, safer handling when used on stove tops. However, wooden handles for cast iron cookware do have their cons the first one being the moisture which cooks out the wood and causes shrinkage.
A cookware with wooden handle will cause a real problem when you plan to season it as the whole cookware needs to be covered in oil and then baked in a heated oven – something you won’t be able to do because of the wooden handles.
This is why top brands like ‘Meyer India’, provide you a cast iron cookware range that comes with a Monolith ‘One-piece’ design – no screws, no rivets, no weld joints. The range gives you safe handling of the cookware through specially designed removable canvas grip that covers the handle and protects the user from extreme heat.
Can cast iron cookware cause Alzheimer?
It is true that cast iron- Alzheimer’s link remains hotly contested as the cookware do leac, however research also shows that amount of iron in a person’s brain appears unrelated to their iron intake or iron levels in the blood. Therefore, the whole theory of cast iron cookware causing Alzheimer appears to be just a myth as iron levels in the blood are not an indicator of Alzheimer’s risk.
Can we cook tomatoes on cast iron cookware?
Experts advise against preparing dishes with tomatoes and other acidic foods in a new cast iron utensil. However, a well-seasoned pan can handle acidic foods with élan. A new cast iron cookware if used for recipes with tomatoes or with other acidic ingredients will strip seasoning that in turn will result in discoloration and metallic tasting food. This is why, you should only go for these sort of recipes once you cast iron cookware is highly seasoned.
Cast Iron cookware with ceramic coating is better than uncoated cast iron?
It is true, that ceramic or enameled cast iron might have its advantage like they do not rust and do not require seasoning, but this type of cookware also have some major drawbacks.
- A ceramic cast iron cookware has a porcelain glass coating that is easily damageable if you so much as drop or bang your cookware, something you won’t have to worry about with your pre-seasoned non-coated cast iron cookware
- Unlike a simple cast iron cookware, a ceramic cookware does not work well with metal tongs or turners as the coating can be chipped
- Your regular cast iron skillet can be pre-heated to a searing heat but a ceramic coated cast iron utensil will damage if pre-heated too hot