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.
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|Sheri Ann Richerson|