The factors why we love a classic cast-iron skillet include but are in no way limited to the following: Pizza. Burgers. Peach crisp. Giant biscuits.

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But the advantages of cast iron go beyond the culinary. Cooking with it have the right to actually be great for ours health, specialists say. Here's why.

Cast stole isn't all around frying

True, a cast-iron skillet is fantastic vehicle because that frying. But its capacity to retain heat also lends chin to healthy cooking, states Kerri-Ann Jennings, a Vermont-based registered dietitian and nutrition coach. That has water-based techniques such together braising and poaching and also quick broiling and grilling, i m sorry don't require much oil. (Go on, plop that entire pan ~ above the grill. Simply make certain to preheat it well in advance, as it tends to gain hot point out if friend don't.)

"It's the kind of cookware the you can take native the stove to the oven," claims Jennings.

It's usually nonstick

A well-seasoned cast-iron pan creates a organic nonstick coating therefore you end up using less oil than v a conventional stainless-steel pan. The bonus? "Cast iron cleans increase so easily," Jennings says. (How execute you season a pan, girlfriend ask? Here's how.)

And the more you use cast iron, the an ext seasoned the becomes, which is a good excuse for using it often, for virtually any food.


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You deserve to avoid nasty, hard-to-pronounce chemicals

Okay, therefore there are times once only a true nonstick pan will certainly do. However, specific chemicals generally used to do nonstick pans can be toxicity and malfunction at high temperatures, which you don't want.

One in particular, perfluorooctanoic acid, or PFOA, has actually been understood "possibly carcinogenic to humans" through the people Health Organization's International company for study on Cancer. The great news? PFOA production in the joined States has pretty lot been phased out, though as the EPA points out, it might still it is in in imported nonstick cookware.

If you have an larger nonstick pan, that might likewise be cause for concern. DuPont quit using PFOA in its popular Teflon brand in January 2012. It currently uses polytetrafluoroethylene, or PTFE, i m sorry the EPA states is safe. Still, in ~ super high-heat, over 500 degrees, the coating "may start to decompose and also give turn off fumes," according to the chemical firm that renders Teflon.


So if us make dessert in a skillet, that method it"s healthy, right?

Photo by Christopher Testani

You gain an iron rise (kind of)

You've probably heard at one allude or an additional that cooking in a cast-iron pan publication iron into your food.

It's not a myth, nor is the a bad thing, specifically for women, kids, and vegetarians, that are much more prone to being iron-deficient. Study has displayed that cast-iron usage does indeed impact the steel level in food. However, how much iron gets transferred and how lot your body absorbs is up because that debate.

"It's no nothing," claims Jennings.

An often-cited study released in 1986 in the Journal the the American Dietetic Association compared 20 foodstuffs cooked in a seasoned iron skillet versus in a Corningware dish and also found the in all yet 2 foodstuffs (cornbread and also liver v onions), there was a bump increase in steel levels—from 8 percent much more iron in fried cake to more than 2,000 percent (!) in applesauce.

"Foods with an ext moisture, more acidity, and longer cooking time increased much more in iron contents during cooking in iron cookware," the research concluded.

But wait. We're no even claimed to chef acidic foods items in actors iron because they'll taste metallic and ruin the seasoning top top the pan, right? Nah, claims Serious Eats' J. Kenji Lopez-Alt, not for key or sauces through a fairly quick turnaround. However if you're planning on simmering something for hours, that's as soon as a various vessel, say, enameled cast iron, will serve you better.


More recently, America's check Kitchen go its own experiment, simmering tomato sauce in a stainless-steel pan and also in unseasoned and seasoned cast-iron pans. Laboratory tests showed the sauce cooking in the unseasoned pan—which isn't ideal from a cooking standpoint—had 10 times an ext iron than the sauce in the jar pan, i m sorry in turn had only a couple of grams much more iron 보다 the sauce cook in stainless steel.

So, it's a small contradictory. From a culinary standpoint, you want a an ext seasoned cast-iron pan—but from a wellness perspective, you could get an ext iron from a new and/or unseasoned pan.

The bottom line, claims Jennings? You'll finish up consuming some extra iron when you cook with actors iron in general. Just don't count on your pan to fulfill all her nutritional needs.

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"You're tho going to must eat leafy greens and also beans and also meat," claims Jennings.