• Blue_Morpho@lemmy.world
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    11 months ago

    The seasoning layer prevents massive amounts of iron from leeching but seasoned pans still add iron.

    Medical journals all say you get significant iron from seasoned cast iron.

    The only source that doesn’t agree is America’s test kitchen. They say “only a few mg” which would still be a significant percentage of dietary requirements.

    Unless you have a medical problem, this is a good thing.

    • AwkwardLookMonkeyPuppet@lemmy.world
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      11 months ago

      Yeah, we’ve been using cast iron pans since we saw the movie Deep Waters about the DuPont conspiracy several years ago. I just donated blood a couple of weeks ago and they test your iron before you can donate. My iron levels were perfectly normal. So whatever it does, it’s totally fine.