It's why I stopped using my cast iron pot.
I still use my cast iron griddle for searing steaks. I figure it's well seasoned & has minimal iron oxide transfer at high heat.
Discussion
This is my question.
How much is actually transferring into the food?
Enough to cause concern?
#asknostr
Frying & grilling is not a concern for me as long as there's no surface rust on the pan (ie it's well seasoned).
The wet cooking (soups, curries, etc) is different. The acid in the food will react with the iron & dissolve in the liquid. Boil water with a splash of vinegar in a cast iron pot and you'll see & taste what I mean.
Thanks my dude. Appreciate the clean answer.
I read this before I think. But didn’t really pay attention I guess.
And I really love my reverse sear steak in the cast 🤙
Zero. There is no concern here. Non-heme iron is just iron that isn't as bioavailable. It's not toxic. It's the same type of iron in eggs.