Cast-iron cookware can provide modest nutritional iron boost

Cooking with cast-iron cookware can transfer small amounts of iron into food, offering a modest nutritional boost for individuals with low iron intake. Dr. Morey Blinder of the Washington University School of Medicine in St. Louis notes that a pan could add approximately 5 milligrams of iron to a meal, though the exact amount depends on the food type and cooking duration.

Experts emphasize that cast iron should be viewed as a supplement rather than a primary treatment for iron deficiency or anemia. The transfer of iron is influenced by several factors: acidic and moist foods, such as tomatoes or citrus, tend to absorb more iron than dry foods. Additionally, newer pans may release more iron than older, well-seasoned ones, as the accumulated oil in seasoned pans creates a barrier between the food and the metal surface.