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3 Health reasons to cook with Seasoned Cast Iron Tawa as Your Food with Iron While cast iron doesn’t leach chemicals, it can leach some iron into your food...and that’s a good thing. Iron deficiency is fairly common worldwide, especially among women. Cooking food especially something acidic like tomato sauce in a cast-iron skillet can increase iron content, by as much as 20 times. Cast Iron is a Chemical-Free Alternative to Non-stick Pans Another benefit to using cast-iron pans in place of non-stick pans is that you avoid the harmful chemicals that are found in non-stick pans. The repellent coating that keeps food from sticking to non-stick pots and pans contains PFCs (perfluorocarbons), a chemical that’s linked to liver damage, cancer, developmental problems and, according to one 2011 study in the Journal of Clinical Endocrinology & Metabolism, early menopause. PFCs get released—and inhaled—from non-stick pans in the form of fumes when pans are heated on high heat. Likewise, we can ingest them when the surface of the pan gets scratched. Both regular and ceramic-coated cast-iron pans are great alternatives to non-stick pans for this reason. You Can Cook with Less Oil When You Use a Cast-Iron Skillet That lovely sheen on cast-iron cookware is the sign of a well-seasoned pan, which renders it virtually non-stick. The health bonus, of course, is that you won’t need to use gads of oil to brown crispy potatoes or sear chicken when cooking in cast-iron. To season your cast-iron skillet, cover the bottom of the pan with a thick layer of kosher salt and a half-inch of cooking oil, then heat until the oil starts to smoke. Carefully pour the salt and oil into a bowl, then use a ball of paper towels to rub the inside of the pan until it is smooth. To clean cast iron, never use soap. Simply gently rub your pan/ skillet with a soft brush and hot water and dry it completely. Do not remove the natural black oil coating.