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.

  • cubedsteaks@lemmy.today
    15·
    1 年前

    The body knows iron is hard to uptake

    I had to take iron supplements in the past because my periods were so bad that I would lose my vision and pass out from loss of blood.

      • ICanDoHardThings@lemmy.ca
        4·
        1 年前

        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
        3·
        1 年前

        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
          6·
          1 年前

          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
            1·
            1 年前

            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
              3·
              1 年前

              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
                1·
                1 年前

                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
                    1·
                    1 年前

                    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.