6 Healthy Reasons to Cook With Cast-Iron Pans

Ever wonder how nonstick pans work? Chemicals make it happen, and there is a risk of toxic fumes getting released into the air when you cook with them. Even worse, if you scratch the surface of a pan, these same chemicals can be absorbed by the food you're cooking. Cast-iron pans are a safer choice if chemicals are a concern.

Worried about iron deficiency? Using a cast-iron pan fortifies your food with the iron you need to prevent the symptoms associated with anemia, including fatigue, difficulty maintaining body temperature, and decreased immune function that puts you at a higher risk for colds and other illnesses. One study even attributed an iron increase in foods of about 17 percent when cooking with cast iron.

When using a well-seasoned cast-iron pan, there's no need to douse your healthy ingredients in obscene amounts of butter or oil to prevent sticking. This saves on calories and saturated fat considering one tablespoon of butter tacks on 102 calories and 7.2 grams of saturated fat. Cast iron also heats more evenly, allowing for better cooking times and quality.

From frittatas to cornbread to stir-fries, because you can use a cast-iron skillet on the stovetop or in the oven, it opens up a world of healthy recipes. You'll definitely want to try making socca or farinata, an easy, gluten-free, protein-packed flatbread made with chickpea flour.