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How is it that when you cook with cast iron that the iron from the cookware gets into your food?
Or is this not true, I have heard it makes more iron in your food when you cook with it
Don’t understand why these things are so bad all of a sudden when what we should really worry about is what they are putting in our food.
It doesn’t bother me, I was wondering because that’s all I use and I was curious
It’s no worse than those non-stick Teflon pans, which actually do leech chemicals into your food…if I have to choose one or the other, I’ll take the iron.
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