March 10, 2006, Newsletter Issue #7: Benefits of Cast Iron Cookware

Tip of the Week

Cast iron, like Lodge Pans, have been used in cookware for centuries. It holds up to the heat and it absorbs the heat and cooks evenly. It is not a smooth finish like most pans. It has pores which absorb oil, which means these pans get better over time. Also faint traces of iron gets in the food. This is fine and actually a good thing, since we all need iron in our diet. If you are anemic, then you might want to consider cast iron for cooking.

About LifeTips

Now one of the top on-line publishers in the world, LifeTips offers tips to millions of monthly visitors. Our mission mission is to make your life smarter, better, faster and wiser. Expert writers earn dough for what they know. And exclusive sponsors in each niche topic help us make-it-all happen.

Exclusive Sponsor

Not finding the advice and tips you need on this Cookware Tip Site? Request a Tip Now!


Guru Spotlight
Ray Lokar