Electric Stoves and cast iron
- Thread starter Guardian
- Start date
Guardian
The Cosmic Force
Laura said:
Thanks! I feel kinda guilty now about going in to get my 20% discount after almost electrocuting their delivery man.
It really was scary, my heart jumped so high it was hiding in my sinus cavity ...the way the guy fell back, I thought he'd gotten shocked for a second, but he let go quick enough. He was funny too, he just laughed, took it in stride and said "Never had one do that before."
I think I'll write his boss a "What a great delivery guy" type letter.
Tui
Jedi
Will a cast-iron pot enameled only on the outside leach some dangerous stuff into the food?
I want a plain one, without enamel, but they are difficult to find.
Also, I have read that a deficiency of iron in the diet of modern people is common and using cast-iron helps to increase the store of this nutrient, although vegetarians do not usually have a deficiency as they consume lots of greens and lentils, for instance. The recommended iron intake for adult women is 18 mg per day. However, it is advised that those people who have gone through menopause should not take iron supplements or multivitamins containing iron unless a doctor specifically recommends it, so I am wondering if older people should be cooking their food in cast-iron pots at all? The reason is not quite clear why older people should not up their iron intake, maybe it is because of the risk of heart disease or cancer, or somehow the older body is less efficient in getting rid of the excess? The transfer of iron to food seems to be quite high when using cast-iron cookware - scrambling eggs in a (new) iron skillet, for example, increases the iron from 1.5 mg to about 5 mg, and applesauce goes from less than half a milligram to about 7 mg!
I want a plain one, without enamel, but they are difficult to find.
Also, I have read that a deficiency of iron in the diet of modern people is common and using cast-iron helps to increase the store of this nutrient, although vegetarians do not usually have a deficiency as they consume lots of greens and lentils, for instance. The recommended iron intake for adult women is 18 mg per day. However, it is advised that those people who have gone through menopause should not take iron supplements or multivitamins containing iron unless a doctor specifically recommends it, so I am wondering if older people should be cooking their food in cast-iron pots at all? The reason is not quite clear why older people should not up their iron intake, maybe it is because of the risk of heart disease or cancer, or somehow the older body is less efficient in getting rid of the excess? The transfer of iron to food seems to be quite high when using cast-iron cookware - scrambling eggs in a (new) iron skillet, for example, increases the iron from 1.5 mg to about 5 mg, and applesauce goes from less than half a milligram to about 7 mg!
Aren't enameled cast iron pans just made with a layer of glass? If so, I don't think they would leach anything. There is good reason to avoid too much iron. Have you seen this thread? Personally, my ferritin was a little high, so I started using only stainless steel pans, and taking vitamin C in between meals so the absorption of iron from food is less.
Tui
Jedi
3D Student, thanks so much for referring me to the thread "Hemochromatosis and Autoimmune Conditions" - lots of very interesting information on iron intake there. I think I will just stick to stainless steel cookware (instead of cast iron), and maybe even glass when baking. The results of an iron overload seems very scary. And I will stick to mostly natural Vit C in foods, I think. Still lots of reading to do on this topic.
