Your Grandma and The Pioneers Swore By It

Why cook with a cast iron skillet?

• Virtually indestructible (will last FOREVER)
• Even heat distribution
  
• When seasoned well (oiled with use and time), creates a non-stick surface
• Imparts IRON into your food
• Can go from stove top to oven
• No special utensils needed (won't scratch or warp)
  

Why would more IRON in my diet be a good thing?

Low levels of iron in the blood can result in insufficient amounts of oxygen being circulated, leading to tiredness and headaches. An extreme deficiency can lead to anemia with nausea, vomiting, weakness, suppression of the immune system, and difficulty in maintaining body temperature.

Women who are pregnant or of childbearing age, or who have heavy menstrual periods, have the greatest need for iron. Pre-term or low birth weight infants, older toddlers, teenage girls, and patients with gastrointestinal disorders or kidney failure are also at high risk for iron deficiency. Athletes lose iron through perspiration. Also, The excessive consumption of tea or coffee can inhibit the absorption of iron by the body.

It has been estimated that only 65 - 70% of Americans get enough iron.

You will need to care for your cast iron skillet differently than your regular cookware, so make sure you read the packages instructions, look online, or ask a relative who is familiar with cast iron.

Look for them at yard sales, antique malls or even at Target. Usually, the older and more seasoned the pan, the better. Three trusted brands are Griswold, Wagner, and Lodge. I found mine at an Antique Mall in Micanopy, FL for $10.00 and love it! The older and more seasoned, the better. You will be investing in your health and a collectible.

CLICK HERE TO CHECK OUT THIS AWESOME BLOG ABOUT ANYTHING YOUR HEART DESIRES CONCERNING CAST IRON COOKING .