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Author Topic: Using Cast Iron without Iron leaching  (Read 4795 times)

Offline Daniel Guest

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Using Cast Iron without Iron leaching
« on: February 11, 2016, 06:50:26 AM »
Hi All,

New to the forum, happy to be here! I'm also new to collecting and so far have mostly UK made skillet but looking to get some nice Griswolds to add/use. The 'use' part is where the issue comes in- I have abrnomally high iron levels in my body, or hemochromatosis.  This hasn't been cause by using skillets as its hereditary in my family.

It's fairly mild right now, but of course I want to avoid leaching Iron into my food, if not entirely at least substantially. Is there any way to seal Iron, whether 'raw' or pre-seasoned new, or vintage with natural seasoning. I guess the season itself does that, and I've read a good seasoning lessens Iron leaching, buy can you recommend anything natural/safe I can use to further decrease Iron leaching to food?

P.S I'm not interested in enamelled iron, it's just not the same!

Thanks in advance guys,

Dan
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Offline C. Perry Rapier

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Re: Using Cast Iron without Iron leaching
« Reply #1 on: February 11, 2016, 06:24:30 PM »
Hello Daniel. From England huh? I'd like to hear you talk and I would be saying 'huh' a lot. Likewise if you heard me talk you would ask me what country I am from.  ;D

Your question is very interesting. I would like to THINK that you are not going to get enough iron to hurt you. But I am not saying that. We have some awfully smart people on here. I'm sure one of them will weigh in here and and have an answer/reply to your question.

Meanwhile. Do you all drink tea over there as much as we are led to believe? Over here, when you see or hear of an Englishman, they are either drinking a cup of tea, or getting ready to drink a cup of tea, or just finished drinking a cup of tea.

Its great to have you to drop by Daniel. Don't be a stranger. You are most welcome in our house.  :)
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Offline Dwayne Henson

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Re: Using Cast Iron without Iron leaching
« Reply #2 on: February 11, 2016, 10:15:46 PM »
Cast iron does. unfortunately for you, leach iron into food, especially acidic foods. You might do some searching and see what you turn up. Here is one site i found. I would follow up with your Primary Care physician and see what he says.

http://www.drweil.com/drw/u/id/QAA364217

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Offline Cheryl Watson

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Re: Using Cast Iron without Iron leaching
« Reply #3 on: February 12, 2016, 12:02:39 AM »
Dwayne, very GOOD advice.

We have a WAGS member who's spouse has the same or similar medical condition, and a believe the Dr's advised NO COOKING in CI.

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Offline Mark Zizzi

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Re: Using Cast Iron without Iron leaching
« Reply #4 on: February 12, 2016, 11:23:53 AM »
Very interesting. I knew a little iron was leached into the food but didn't know it was that much. I wish it had said whether they were testing with well seasoned pans or bare iron.
 This could be an interesting study for Lodge to do on their modern pre-seasoned cookware. That coating is pretty darn rugged..and also their new "rust-proof" line. Who knows, it might reduce iron leaching and could be a new selling point.
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Offline Dwayne Henson

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Re: Using Cast Iron without Iron leaching
« Reply #5 on: February 12, 2016, 02:45:10 PM »
This is a rare condition Daniel is talking about. Most people benefit from a little iron in the diet.
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Experience hath shewn, that even under the best forms of government those entrusted with power have, in time, and by slow operations, perverted it into tyranny.
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Offline Mark Zizzi

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Re: Using Cast Iron without Iron leaching
« Reply #6 on: February 12, 2016, 04:35:21 PM »
Hi Dwayne,
 The article says "believed to affect as many as one million Americans". That's a pretty good number.
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Offline Daniel Guest

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Re: Using Cast Iron without Iron leaching
« Reply #7 on: February 15, 2016, 09:52:38 AM »
thanks for all the great advice everyone, much appreciated.

Perry- that is indeed the stereotype but I myself am much more of a coffee man! No less than 3 cups a day- but I'm working on that too!

Dwayne- thanks a lot for the link. Unfortunately Iron does indeed leach, I was just hoping someone here might know some 'magic' solution- but then again magic doesn't exist.

Ah well, I guess it's wise to use it a lot less as I'm currently doing then. I can still collect it though  ;)

P-S, This may be for a different/new thread, but i have read some people have 'sealed' using natural beeswax as a seasoning (but not for cooking). Anyone come across that before?

Anyway cheers again and have a great week all.


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Offline Dwayne Henson

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Re: Using Cast Iron without Iron leaching
« Reply #8 on: February 15, 2016, 05:54:55 PM »
Glad we could help, when  you get a chance how about some pictures of iron from across the pond?
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Experience hath shewn, that even under the best forms of government those entrusted with power have, in time, and by slow operations, perverted it into tyranny.
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Offline Janis Berzins

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Re: Using Cast Iron without Iron leaching
« Reply #9 on: February 16, 2016, 09:18:15 AM »
Quote
thanks for all the great advice everyone, much appreciated.

Perry- that is indeed the stereotype but I myself am much more of a coffee man! No less than 3 cups a day- but I'm working on that too!

Dwayne- thanks a lot for the link. Unfortunately Iron does indeed leach, I was just hoping someone here might know some 'magic' solution- but then again magic doesn't exist.

Ah well, I guess it's wise to use it a lot less as I'm currently doing then. I can still collect it though  ;)

P-S, This may be for a different/new thread, but i have read some people have 'sealed' using natural beeswax as a seasoning (but not for cooking). Anyone come across that before?

Anyway cheers again and have a great week all.


I believe some people use mineral oil, just for pieces they do not plan on using. However, I am sure someone who does this will pipe in.
« Last Edit: February 16, 2016, 09:19:26 AM by jberzins »
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Offline Mark Zizzi

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Re: Using Cast Iron without Iron leaching
« Reply #10 on: February 16, 2016, 09:59:56 AM »
Daniel, I would also say you should give at least give an enameled or porcelained dutch oven a try, given your situation.  For some dishes I actually prefer mine over the black iron DO's...like a big pot of spaghetti sauce and meatballs for instance. But you could do a pot roast, roast a chicken w/ veggies, chili, ribs, bake bread, all kinds of things. You still get the heavy bottomed, heat retaining properties without having to worry about your seasoning or iron leaching. I've never used an enameled skillet, but they might work just fine also.  You can still collect black CI for display if you want, but cook in your "other" CI ;)   
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