Howdy, I’m new here so if I’m doing this wrong (sorry🥺)
Anyways lost in thought this came into my mind as I was reseasoning some cast iron pans.
“If Cast iron pans imparts some iron into your food, wouldn’t a seasoned cast iron pan inhibit that process?”
So as I understand it the process of polymerization turns oil in your pan into a thin protective plastic like layer. So as it’s protecting the pan from the food, wouldn’t it also be protecting the food from the pan?
Thanks for reading, lemme know what you think?
In: Chemistry
Yes. The amount of iron in food prepared in a cast iron pan is not much higher, if higher at all, then in food prepared in another way. There is some, but just trace amounts. The seasoned layer is not perfect and some iron could be eroded away. Especially when using metal tools in the pan you may scrape away tiny amounts of iron. However this is nothing compared to the amount of iron you need in your diet so you can round it down to zero in your dietary calculations.
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