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Originally Posted by mxyzptlk
I had "heard" that these pans were once the major source of iron in the diet. Do you know if that's true or lore?
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I have never heard this before, but I don't see why it wouldn't be true, after a quick look around google I guess it is. Although there are conflicting accounts as to how much iron is added, and weather the type of iron is useful
From Discovery Health:
http://health.discovery.com/encyclopedias/1917.html
To improve iron in the diet, the following may help:
Use iron cooking pans, for example, cast-iron skillets.
From Dietitian.com:
http://www.dietitian.com/iron.html
It is true that foods cooked in cast iron skillets are higher in iron. However, the form of iron is not absorbed as well. Laboratory nutrient analysis techniques do detect the iron contributed by food cooked in cast iron pans, but the techniques are not able to separate out how much iron is absorbed. Also, absorption varies from individual to individual.
Also found that the higher the Acid content (applesauce/tomato sauce) The more iron is pulled into the food, this seems reasonable, as this is also true with leaded crystal, acidic foods pulling lead into the food (this is why I never use it), especially leaded crystal wine glasses, acidic wine sitting in that can't be good for you.