Kitchen cookware is made out of various materials based on functionality, features, and price brackets. This gives the typical Indian home cook a lot of options to choose from. These options also have different sets of health benefits or lack thereof. One prominent type of cookware in an Indian household is cast iron.
Cast iron kadhais and tawas are a ubiquitous sight in Indian households because they have been traditionally used to make regular food and fit the budget of a middle-class home perfectly. Non-stick pans, which are all the rage these days, have many side effects once it gets down to it. They have multiple harmful chemicals that are released when they are heated to a specific temperature. On the other hand, cooking with cast iron can bring you some health benefits! Read on to learn more about it.
Naturally Non-Stick
The only reason people tend to prefer non-stick cookware over cast iron is that it lacks non-stick abilities. But that is not true at all! With a bit of seasoning, you can turn a cast iron skillet into a non-stick pan as well. Teflon pans release harmful chemicals into your food and in the air as well. These chemicals like PFOAs and PFOS lead to the dysfunction of the hormones, liver, and brain. This is why replacing your non-stick pan with a cast iron pan is a great idea.
Virtually Indestructible
Cast iron tawas or kadhais are made out of solid iron. Even if you forgot about your pan and found it again years later, you’d still be able to refurbish it to usable condition. All you’d have to do is scrape the thick layer of iron-oxide using anything you want, and then just clean it with a wire brush. In fact, cast iron pans and kadhais become better and smoother over time. The more you use a cast iron pan, the more oil seeps into its surface and improve the top cooking surface. Alternatively, you can’t use a metal spatula on a non-stick pan even once, or it will scratch the surface and release even more harmful chemicals.
Adds Iron to your Food
Iron is an essential mineral needed by our body for many functions. According to a little-known study from 1965, it was checked whether iron content is actually mixed in cooked food because of iron pans. This was tested by making tomato sauce in an iron pan and a glass pan. Acidic foods were shown to have 87.5 mg iron per 100 g serving, and the glass pan had only 3mg. This stark difference is enough to suggest that instead of releasing harmful chemicals in your food, cast iron gives nutrition in its own way.
Inexpensive
Investing in cast iron cookware is a cost-efficient investment. They provide better and longer-lasting utility compared to Teflon non-stick cookware too. All they take is a little finesse and preparation to use well. With some patience, this will be the best thing you will invest in when it comes to cookware. It is the material of choice for housewives and even professional chefs.
Even Cooking Temperature
This benefit is one of the most important for people looking for perfection in their culinary skills. Often, you would make something on a pan, and the part which most above the flame’s stove gets cooked more and sometimes even gets stuck. With cast iron, you don’t have that problem. You can expect an even cooking temperature throughout the pan. This comes in handy, especially when you’re making dosa or omelet. The even heat throughout the cooking surface makes the crepe evenly crispy and well cooked.
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