3 Health Reasons To Try Cast-Iron Cooking

Cast-iron cookware has been around for thousands of years and there are many reasons as to why it’s still used even today:

Cast-Iron Cookware


1. Cast-iron is a chemical-free alternative to nonstick pans. Avoid toxic fumes that accompany most non-stick cookware.


2. Cast-iron leaches small amounts of iron into food. Boost your iron intake from eating food cooked in cast-iron cookware.


3. Cast-iron cookware distributes heat evenly and requires less oil for cooking. Cut down on the unnecessary fat by cooking with cast-iron.


Regular maintainence of cast-iron utensils:


It is best to let the cast-iron cookware to cool down to room temperature after use. Wash the utensil thoroughly with hot water and dry it with a soft cloth or paper towel. To make sure it is completely dry, you can put it back on the cooktop for a few minutes. Once it is completely dry, immediately apply a thin coating of coconut oil or ghee before storing it away in a cool, dry place with good air circulation.


Cast-iron seasoning is an ongoing process to create a natural non-stick cooking surface and to prevent it from rusting. If your utensil came with a lid, you must season the lid also. The more you use your cast-iron, the smoother it gets!


Remember not to put cast-iron utensils in dishwasher or in the microwave. Avoid using metal utensils on cast-iron and never use it as food storage.


Our recommended cast-iron cookware:


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About Preeti Gupta

Preeti Gupta is a classically trained Ayurvedic Practitioner practicing in the Bay area. She provides personalized Ayurvedic counseling sessions and monthly group wellness events that focus on balanced diet, healthy nutrition, natural detoxification, rejuvenation and disease prevention. She is passionate about using food as a medicine, and she looks forward to being part of your Ayurvedic journey soon!