Iron is an essential mineral for the proper growth and development of the human body.  It aids in the production of hemoglobin which is present in the red blood cells, and without it, oxygen isn't properly delivered all over the body. Iron also plays an important role in the proper brain functioning and the immune system.

Iron deficiency anemia is the world's most common nutritional deficiency and is most predominant among children and pregnant women. Anemia happens when there's an insufficient amount of iron in the diet or poor iron absorption.

In the news reported by Huffington Post, when you cook with iron cast cookware, the food in the pan absorbs iron directly from the metal. Consequently, the iron levels in the food are increased by 16 percent even after it has been cooked according to a study published in the Indian Journal of Pediatrics. The food becomes richer in iron.

Cooking with cast iron skillets and pans retains and evenly disperses the heat, thus giving an even consistency to the food that is being cooked. Perhaps the best advantage of cooking with cast iron could be the wellbeing effects. 

But other research demonstrates that not all foods wind up getting the same iron boost. Registered dietician Jessica Cording said: "Acidic foods retain the most iron because vitamin C improves iron absorption."

More than 20 different foods were tested before and after they're being cooked in cast iron by the researchers at the same time authors of Journal of the American Dietetic Association.  An acidic applesauce does not contain iron but after using an iron cast cookware, it became packed with more than 7 milligrams of iron. Another acidic food which iron is increased by more than 5 milligrams is the tomato sauce.

It is difficult to guess precisely the amount of iron the food absorbs. Liquid diet and ones that are cooked longer like tomato-based stews have a tendency to absorb more iron than drier foods or ones that are cooked quickly like rice. "The longer you cook something in the pan, the more iron it will absorb," Cording explains.

The age of the iron cast cookware is also to be considered. "An older, well-seasoned pan develops a thin coating that makes the iron less reactive with food," says Cording.

"If you consume a plant-based diet with beans, lentils, nuts, and leafy greens as your primary sources of iron, this would be a great way to enhance your intake," added Cording.  For instance, a woman is having her monthly period or is carrying a child.

However if one has a illness like hereditary hemochromatosis, a disorder in which your body loads up too much iron. "If you're at risk for getting too much iron, [using a cast iron skillet] may make it hard to tell just how much extra you're getting each day, which could be dangerous," Cording says.

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