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Cooking in Cast Iron Pots and Pans

Posted by Swati S.

This is a fairly simple way to get some iron in your diet: use iron pots and pans for cooking. This is something I have been doing for a while now. On doing some background research, I discovered that this was also published in the 1986 issue of the Journal of American Dietic Association. According to a Columbia University website, absorption works best for acidic foods high on moisture, like sauces. I have also noticed that it is better to cook on low heat for a longer time because that also helps absorption of iron. The only drawback is that the food tends to go a little blackish, but that can be overlooked because you a little extra iron in your diet with very little effort.

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