1. You Can Cook With Less Oil When You Use a Cast-Iron Skillet
That lovely sheen on cast-iron cookware is the sign of a well-seasoned pan, which renders it virtually nonstick. The health bonus, of course, is that you won’t need to use gads of oil to brown crispy potatoes or sear chicken when cooking in cast-iron.
2. Cast Iron is a Chemical-Free Alternative to Nonstick Pans
Another benefit to using cast-iron pans in place of nonstick pans is that you avoid the harmful chemicals that are found in nonstick pans. The repellent coating that keeps food from sticking to nonstick pots and pans contains PFCs (perfluorocarbons), a chemical that’s linked to liver damage, cancer and developmental problems.
3. Cooking with Cast Iron Fortifies Your Food with Iron
Although cast iron doesn’t leach chemicals, it can leach some iron into your food ... and that’s a good thing. Iron deficiency is fairly common worldwide, especially among women. Cooking food in a cast-iron skillet can increase iron content, by as much as 20 times.
Click through the slideshow for recipes that you can make in your cast-iron skillet!
Use your skillet to create this grilled cheese, complete with ottocenere truffled cheese and fig spread.
Traditional homemade gnocchi are made with just potato, flour, egg and salt. Be sure not to work the dough too much or the gnocchi will be tough. Toss them with your favorite sauce and dinner is served!
You can serve this versatile pasta recipe for a speedy family supper, a girlfriends get-together or a casual dinner party. The aroma will draw them to the table, but the great taste will win them over.
Traditionally, ceviche is raw fish that's "cooked" by marinating it in acidic citrus juice. Here we quickly poach the tilapia then marinate it with fresh herbs, lime juice and crunchy vegetables for an easy summer dinner.
Cast-iron skillets might seem like an old-fashioned choice in the kitchen. But this dependable cookware is a must in the modern kitchen. Cast-iron skillets conduct heat beautifully, go from stovetop to oven with no problem and last for decades. (In fact, my most highly prized piece of cookware is a canary yellow, enamel-coated cast-iron paella pan from the 1960s that I scored at a stoop sale for $5.) As a registered dietitian and associate nutrition editor of EatingWell Magazine, I also know that there are some great health reasons to cook with cast iron.
Click through the slideshow to learn why you should use cast iron in your kitchen.