TIL

[skywaterblue]

If you cook in a cast iron pan you can boost the iron content of your meal by a lot, which is good because women require SO MUCH MORE IRON than men on a daily basis. So much more that about 10% of the American female population is at risk for anemia. (I actually knew that from some evolutionary biology book. Humans evolved meat-eating to keep women fed, essentially.)

So I should try and cook in mine more often, but I find scouring it a pain-in-the-ass. I might try eating chicken livers more often? They're cheap and super traditional...

Comments

[devilc]

If your pan is well seasoned, it should work like it's non-stick, and after your rinse and wipe dry, put a nickle sized drop of olive oil in it and use a paper towel to rub it into the cooking surface.


I don't doubt a minute that we shifted to having a meat rich diet when we became a species that had no mating season. You've got to do something to get that iron.

Livers are one of those foods I can't abide. The chalky texture of them is a huge turn off. That said, I hope yours turn out to be very tasty!