Q: In reference to your Creole Frittata recipe, I recalled that there is a belief that cooking in cast iron skillets raises one’s iron consumption. Is there any good evidence of this? Do you recommend using cast iron cookware?
A: Searching the internet for this topic yields a lot of conflicting information (as is often the case). The good news is that we have great science to support solid conclusions. First and foremost, the iron from a cast iron skillet is transferred to the food. It’s clear from the literature that the more acidic the food, the higher the iron content. Likewise, the longer a food is cooked the more iron is infused. Iron Skillets
