Nontoxic cookware----Is It Really Healthier For Cooking

Why Cast iron pots and pans are better for health and cooking. 

Cast-iron pots and pans is nontoxic and a safer alternative cookware. It is a good heat conductor, allows uniform heating when used for cooking and does retain heat and nutrients. It can withstand high heat  temperatures. It is porous and can corrode easily if not well cared for. Cast-iron is a reactive metal and can react chemically with acidic foods like tomatoes, asparagus etc. Cast-iron is heavy- the picture you're looking at is the kind of pot my grandmothers’ use for cooking delicious meals. Cast- iron cookware’s is good but can leach iron into food at high temperatures; this iron is not easily absorbed by the body although it is considered a beneficial dietary iron. It saves energy; and retains heat after the fire is out. 

Because cast-iron rust easily, you have to season it (maintain it)  by rubbing vegetable oil or thin layer of lard all over it- this protects the inside surface from rusting and prevents food from sticking to the surface.  The oil on the cast-iron will polymerize to the metal surface at high heat, over time the base coat will become more refined. The darkening from seasoning cast-iron pot is known as "Patina".

A good example is the Lodge's non-enameled cast-iron ware. I use Lodge's natural cast iron pans and pots for baking, broiling, frying or sauteing. You can use cast-iron pans or pots in the oven, on the stove, on the grill or over the campfire. Avoid using dishwashers, metal scouring pads, harsh detergents and heat it gradually when cooking to help your cast-iron cookware last longer. 


Cast-iron cookware by Lodge is what i use to cook my own healthy homemade meals. 
You can find it at www.Lodgemfg.com