Cast Iron – Is it safe to use?

Cast iron is a type of material which is commonly used in kitchenware. Because of the material used, it is so-called cast iron cookware. It includes cast iron pan, cast iron pot, cast iron wok, cast iron grill pan, cast iron skillet…

It is commonly used in food preparation or cooking of food or serving of food.

Cast iron is an alloy of iron, carbon (Usually between 2% to 4%), silicon, and manganese. Some may contain impurities such as sulfur and phosphorus.

There are four basic types of cast iron – white iron, gray iron, ductile iron, and malleable iron.

White Iron

• High ductile strength

• High tensile strength

• High compressive strength

• Good resistance to wear

Gray Iron

• Less ductile strength

• Less tensile strength

• Better thermal conductor

• Good resistance to wear

Ductile Iron (Gray iron with small amounts of magnesium and cesium, resulting in)

• High tensile strength

• High ductility

Malleable Iron

• Produced by prolonged heat treatment on White Iron

Wrought Iron is iron that has been heated and then worked with tools (i.e. Bent, Stretched, Hammered, and more).

Cast Iron is iron that has been melted, poured into a mold, and allowed to solidify.

Cast iron cannot be bent, stretched into different shapes because of its weak tensile strength but it has good compression strength. It is durable but breakable like glass.

It may be dangerous for individuals genetically at risk for iron overload

• It can be dangerous for individuals who already have high iron levels genetically like post-menopausal women. If they cook with cast iron, the extra iron may raise their iron level too high, causing iron toxicity.

Avoid cooking acidic food

• Cooking acidic food like tomato sauce will cause more iron to be leached from cast iron cookware.

To conclude, Cast iron cookware brings more good than harm. It can serve as non-stick cookware if you treat and maintain it properly. And it has no lead or toxic materials that are harmful to our health.