Fellow Apron Goddesses, I would like you to meet some invaluable members of my cooking staff. They appear dirty, are well used, and "magically" improve the nutritional values of my meals.
Who are these workers? Well you have guessed it. These staff are my cast iron grill which is a Lodge Logic Pro 20-by-10-7/16-Inch Cast-Iron Grill/Griddle
and a hand me down, 30 year old, square shaped skillet which most closely resembles the Lodge Logic 12-Inch Pre-Seasoned Skillet. I use these two pans every day and sometimes twice or more.
I cook pancakes, chicken, bacon, burgers, vegetables and basically anything that goes on the range with these two pans. Scientific studies examining the iron content of foods before and after cooking on cast iron has shown that the cooked foods impart a significant increase in iron content.
Many people have their personal grievances about cast iron. I think these arguments are only justified when in regard to their weight. Admittedly, these pans are heavy, but to a normal cook this should not be an impediment. Secondly, some cooks say they stick, but again this is only due to improper seasoning. When lightly oiled and heated to sizzling before use, nothing sticks to the cast iron surfaces. However, I turn the heat to low for most preparations after preheating.
The huge benefit of increased iron in a family diet without an increase in red meat outweighs any neg's for me. Additionally, I am scared of the Teflon surfaces which may not be safe. We get enough man made chemicals in our bodies already, so where ever I can eliminate the potentially harmful agents, I do.
Consider the cast iron. And as always, wear your apron while cookin.'
