Less oil is needed for cooking in these vessels, so they’re good for health in that way too,” says Neha. Various studies have shown that iron infused into food from iron pots is indispensable for increasing haemoglobin levels. When heated to high temperatures, these tend to release chemicals called perfluorinated compounds (PFCs).” Neha points out.On the other hand, cast iron pans and cookware do not add toxic substances in our bodies.Even non-acidic and quick-cooking food items, like potatoes and eggs, tend to show a five-fold increase in iron content when cooked in an iron skillet, according to Dr..”Acidic food and items cooked for long periods tend to accumulate the most iron content when cooked in these pans,” says Dr Sidddhant. While we splurge on quality local and organic ingredients, it is also necessary that we use cookware that boosts our health and immunity,” says Dr Siddhant Bhargava, fitness and nutritional scientist, co-founder of Food Darzee. Curries and vegetables cooked in seasoned cast iron pans absorb iron from the vessel and give the body much-needed iron supplements.Substantial benefitsIt is proven that cast iron pans are ‘non-stick’, without the need for any chemical coating, and also increase the nutritional value of food. These utensils reinforce iron content in food,” says Dr Suddhant. Food cooked in cast iron utensils is especially beneficial for menstruating women and expectant China HPMC Capsules Factory mothers who need more iron.From Padma Lakshmi the sultry hostess of Top Chef, to chef and restaurateur Gordon Ramsay, from actress Jennifer Garner to celebrity nutritionist Rujuta Diwakar, the good old iron kadai that our ancestors used has a huge fan following across the globe. They help to improve haemoglobin levels and combat fatigue.Container of goodnessToday, we tend to be so focused on the kind of food we should or should not be consuming that we often forget that the method of cooking has a bearing on the nutrition quotient.Most of us prefer to use Teflon-coated ‘non-stick’ pans for cooking.”Cast iron utensils are known to distribute heat evenly, which means they are good for cooking all types of foods.Iron kadais and tavas can be used to make sabzis and rotis. ”
The pots and pans we cook the food in are as important as the food that goes into them. Siddhant.Adding health, not toxinsMany of us unthinkingly purchase and use cookware that releases toxic substances into the food. “This gradual process eventually increases the bodys toxic load and could be harmful in the long run, damaging systems and weakening bones, warns Neha Tasneem, Clinical Nutritionist, CARE Hospitals.”Rujuta suggested basic kitchen rules to lose weight while maintaining nutrition and health, and these included using cast iron utensils. “The haemoglobin of children who eat such food regularly also surges,” he adds. When these chemicals make their way into our foods, it can lead to numerous health problems like liver dysfunction and brain health issues too. But when it is cooked in a glass pan, the iron content goes down to a mere 3. So the chemical-free cast iron range, found in traditional Indian kitchens since time immemorial will add value to your modern kitchen too,” says Neha. Now we have homes with bathrooms larger than kitchens, because intuitively, the real estate market knows that people are spending more time in their toilets than in their kitchens.Cast iron cookware is made of 90% iron.Emerging evidence links it with reproductive toxicity, neurotoxicity and hepatotoxicity. Rujuta Diwakar, in a recent Instagram post, said “If you look around, you will notice that waists were slimmer when our kitchens were larger. “For example, when tomato sauce is made in a cast iron pan, it will have 87. The need for less cooking oil when compared to aluminium and stainless steel vessels, will help control calorie intake, she adds. PFC bioaccumulation is an increasing public health concern.
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