Cast iron cookware leaches small amounts of iron into food. For women — particularly those with low iron — the cumulative effect adds meaningful dietary iron over time. Plus the pans last decades with proper care.
What this adds
Roughly 1-2mg additional iron per meal cooked. Cumulative across years, makes meaningful difference for women with low ferritin. Particularly effective when cooking acidic foods (tomato-based sauces).
Maintenance once mastered is easy
Wash with hot water, dry immediately, light oil. No soap (or minimal). Re-season annually. One pan can last 100+ years.
If you have low iron or just want a long-lasting pan, cast iron is worth the £30-60 investment. Pays back over decades.