Today one of the major concerns during pregnancy is nutritional anemia. Incorporating nutritious foods to your diet is a must. Also cooking in a cast iron skillet/ kadhai/ tawa can add significant amounts of iron to your food and into your body. Cast iron cookware leaches small amounts of iron into the food, a few milligrams per dish. Anemic and those with iron deficiencies may benefit from this effect. In addition to eating more iron-rich foods like meats, beans and green leafy vegetables cooking in a cast iron pot is an easy way to boost your iron intake.
Acidic foods that have higher moisture content, such tomatoes, absorb the most iron. Other factors that boost the iron content of foods include longer cooking time, frequent stirring, and using a newer iron vessel.
However, not all foods benefit from cooking in an iron vessel. For example, cooking a patty or sautéing vegetables do not absorb as much iron. This is probably due to the shorter cooking time, or that they were either turned once or not at all, resulting in less contact with the iron.
Also deep-frying in iron vessels/ kadhais is not helpful. Iron can oxidize fats, causing the cooking oil to become rancid.
Foods cooked at home may vary in iron absorption based on the age of the skillet used and the amount of time the foods are heated. 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 — so get smart and make your spinach (palak) tomato or beans in an iron vessel!
Cooking in Cast Iron Kadhai Pan by Roca Cookware is an excellent choice for both professional chefs and home cooks. This cookware enhances the flavors of food, distributes heat evenly, and retains heat for a long time. The durability of cast iron makes it a reliable choice for traditional and modern cooking. Whether you are frying, sautéing, or slow-cooking, a cast iron kadhai pan offers superior results.
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