Disadvantages of Using Cast Iron Cookwares

Cast iron cookware leaches iron into food which can be an advantage for people who do not get the daily recommended dose of iron they need. 

But if you are planning to buy or already have one, please take a look at the following disadvantages of using cast iron cookwares:

1: According to Dr Andrew Weil (M.D.) people who enjoy iron rich meals and those with an inherited metabolic disorder called hemochromatosis (or iron overload disease) can get an iron overdose (iron poisoning).  Excess iron can act as a pro-oxidant, increasing free radical formation and risks of heart disease, cancer, and accelerated aging.

2: Iron can accelerate the oxidation of fat when deep-frying causing it to become rancid.  Rancid oil contains free radicals which:

(i)            increase your risk of developing diseases such as cancer or heart disease down the road.

(ii)           increases harmful LDL Cholesterol - making you more prone to gaining weight,

(iii)          has been linked to the development of Alzheimer’s disease and Diabetes

3:   Cast Iron cookwares with pits, ridges, cracks, chips, seams and jagged edges will not take well to seasoning - a process that makes cast iron cookwares temporary non-stick. 

See posts on:
 How To Season Cast Iron Cookwares
 How To Clean Cast Iron Cookware