For me it is the fact that our blood contains iron. I earlier used to believe the word stood for some ‘organic element’ since I couldn’t accept we had metal flowing through our supposed carbon-based bodies, till I realized that is where the taste and smell of blood comes from.

  • ColeSloth@discuss.tchncs.de
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    1 year ago

    I don’t have iron issues so I haven’t completely fact checked this, but I have read in various places that using cast iron skillets to cook with does add more iron to your foods to help supplement.

    • ICanDoHardThings@lemmy.ca
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      1 year ago

      Before using cast iron daily, when I donated blood my iron levels were regularly at the lowest allowable limit or sometimes too low to donate. Once I started cooking with cast iron, I started getting comments about how great my iron levels are every time I donate.

    • cubedsteaks@lemmy.today
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      1 year ago

      That is super interesting information and kind of makes sense with the seasoning involved.

      But I recently learned you can get different enamel types that you don’t have to season.

      • boatswain@infosec.pub
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        1 year ago

        I would think an enameled skillet would not provide any extra iron; the glass that the enamel is made of forms a barrier between the iron and everything else. That’s nice because you don’t have to worry about it rusting any more, but it also means no iron in your food.

        • cubedsteaks@lemmy.today
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          1 year ago

          Yeah, its like a trade off. I’m uneasy about having to season a pan for some reason. I’m pretty sure I have OCD and if I can’t clean a dish the way I clean my other dishes it bugs me to some extent.

          • boatswain@infosec.pub
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            1 year ago

            Ah gotcha, I can understand how that might be a thing; cat iron is definitely something you treat differently than other dishes. There’s a whole fascinating level of nerdery to proper seasoning, but it’s definitely special cookware that doesn’t fit the usual patterns.

            • cubedsteaks@lemmy.today
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              1 year ago

              yeah, for some reason it gets to me that there is something left on the pan on purpose. My brain just wants me to scrub it all off.

                • cubedsteaks@lemmy.today
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                  1 year ago

                  I use a ceramic pan mostly and try to stay away from nonstick and teflon because that can scratch over time and get into food.

                  I also have an issue with rinsing out dishes. I’m worried there is still going to be soap so I just rinse things over and over.

                  • boatswain@infosec.pub
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                    1 year ago

                    Yeah, I stay away from the nonstick stuff as well, for the same reason. Just thought that thinking of seasoning as a nonstick coating target than as something to be cleaned off might be helpful, though I totally get it if not.

          • ColeSloth@discuss.tchncs.de
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            1 year ago

            You’ll just develop a new ocd about how sexy you can make your cast iron look. They’re the only dishes related thing I enjoy cleaning up.