Be Cautious: Cooking Acidic Foods in Iron pans can Lead to Iron Overload

New Delhi (The Uttam Hindu): Cooking with an iron pan can be beneficial in some cases, as it can provide a natural source of iron, especially for those with iron deficiency. However, there are certain foods and cooking methods that may cause serious health risks when prepared in an iron pan. For example, cooking acidic foods like tomatoes, vinegar-based sauces, or citrus in an iron pan can lead to an excessive amount of iron leaching into the food. This could potentially cause iron overload, which may lead to conditions like hemochromatosis, where too much iron builds up in the body, damaging organs such as the liver and heart.

In India, where cooking with traditional utensils like cast iron pans is popular, people may unknowingly risk overconsumption of iron when cooking acidic or delicate foods. While cast iron cookware is widely appreciated for its heat retention and even cooking, it’s important to be cautious about the types of food you cook in it. For individuals who are already at risk for iron overload or those with certain medical conditions, it is advisable to limit the use of iron pans for acidic ingredients and to periodically check iron levels in the body.

To prevent potential health issues, consider using non-reactive cookware, such as stainless steel or ceramic, when preparing dishes with high acidity. Balancing diet and cookware choice can help ensure that you reap the benefits of cooking while safeguarding your long-term health.