Iron Utensils for Cooking: This cooking method also has some side effects that should be considered. Does cooking in iron utensils really provide iron to the body? Learn the advantages and disadvantages of cooking in iron utensils here.
Iron deficiency anemia is a common condition affecting people worldwide, especially young children and pregnant women. Iron is essential for the production of hemoglobin, which carries oxygen to cells, and a lack of iron can cause fatigue, weakness, and shortness of breath. Iron supplements and dietary supplements are commonly used to treat iron deficiency anemia. Using iron pots is a traditional home remedy that increases the iron content of certain foods. However, this cooking method also has some side effects to consider. Does cooking in iron pots truly provide iron to the body? Learn the benefits and disadvantages of cooking in iron pots here.
What does science say?
Iron is an essential mineral that helps the body produce red blood cells. Its deficiency can cause problems like fatigue, weakness, and shortness of breath. Now let's discuss the benefits of cooking in iron utensils.
When you cook food in an iron pan or tawa, especially sour or acidic items like tomatoes, tamarind, lemon etc., the food absorbs some iron from the vessel.
Several studies have found that the iron content of food cooked in iron pots increases. For example, a tomato curry cooked in an iron pan instead of a steel one can increase its iron content by two to five times.
Which foods absorb the most iron?
Sour and acidic foods: like sambar, tomato curry, tamarind dal, watery dishes: like soups, curries, lentils, long cooking foods: like vegetables cooked on low flame.
Disadvantages of cooking in an iron pan
1. Excessive iron intake can also be harmful
Iron absorbs iron from food cooked in an iron pan, but if sour or acidic foods are cooked in it daily, the iron levels in the body can become excessive. Overloaded iron can affect the liver, heart, and pancreas.
2. Sour foods can cause rust in utensils
Ingredients like tomatoes, tamarind, and lemon react with iron and can cause rust in utensils. Cooking with rusted utensils can leach harmful elements into the food.
3. Cleaning and maintaining the vessel is difficult
Iron utensils must be dried immediately after each use, otherwise moisture can cause rust. Washing with soap can remove the iron coating, leading to quick wear.
4. The taste and color of the food may change
Some people complain that food cooked in cast iron skillets takes on a slightly metallic taste. Sour foods can also turn a dark or brown color, which is less appealing.
5. Not suitable for everyone
Cooking in iron utensils can be harmful for people with iron overload diseases like hemochromatosis. Children and the elderly should also limit their iron intake.
Points to note:
Iron is definitely available from iron utensils, but it is non-heme iron, which the body cannot absorb completely.
Cooking food that is too acidic can cause the pot to rust, which can leach harmful elements along with the iron.
It is important to keep iron utensils clean and dry, otherwise bacteria can grow.
What to do and what not to do?
Cook sour foods in iron utensils. Do not cook milk and dairy foods in iron.
Clean iron utensils regularly.
Do not use rusty utensils.
If there is iron deficiency, adopt it as a support, do not consider it as a substitute for iron supplement.
Cooking in iron utensils is an inexpensive, easy, and home-based way to address iron deficiency. This method can be especially beneficial for those with mild iron deficiency. However, if the iron deficiency is severe, medical advice and supplements are necessary.
