Iron Cookware

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I have just purchased an Iron skillet pan, for a number of reason I really like cooking with iron pans, firstly they really are non-stick, and I think they make things taste better, like eggs, it gives a really good flavout which I think have been lacking of late, plus one that prefers not to eat meat, if has been discovered that cooking in iron pans can provide the iron we need in our bodies...any-one else cooking with iron, here is what i have found on the iron for our bodies... Foods tested (100 g./3 oz.) Iron content when raw Iron content after cooking in iron skillet Foods tested (100 g./3 oz.) Iron content when raw Iron content after cooking in iron skillet Applesauce, unsweetened 0.35 mg. 7.38 mg. Spaghetti sauce 0.61 5.77 Chili with meat and beans 0.96 6.27 Medium white sauce 0.22 3.30 Scrambled egg 1.49 4.76 Spaghetti sauce with meat 0.71 3.58 Beef vegetable stew 0.66 3.4 Fried egg 1.92 3.48 Spanish rice 0.87 2.25 Rice, white 0.67 1.97 Pan broiled bacon 0.77 1.92 Poached egg 1.87 2.32 Fried chicken 0.88 1.89 Pancakes 0.63 1.31 Pan fried green beans 0.64 1.18 Pan broiled hamburger 1.49 2.29 Fried potatoes 0.42 0.8 Fried corn tortillas 0.86 1.23 Pan-fried beef liver with onions 3.1 3.87 Baked cornbread 0.67 0.86 So, if you're looking to increase your dietary iron, use a new cast iron skillet. After all, the iron in cookware is no different from the iron in our bodies — except we have much smaller amounts