The Culinary Arts Thread

#49,227
#49,227
VolNExile said:
This sounds hard to track! Do you have to count milligrams of iron, or keep it under x% of recommended daily allowance, or something else?

I know vegetarians who always cook any kind of tomato sauce in cast iron, because the acid in the tomatoes releases additional iron from the skillet. (Opposite problem from yours - they have to seek out sources of iron, since they don’t eat meat.)
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I have to keep my hemoglobin between 13 and 17 and mine was 21 after 3 donations I am at 16 hemoglobin so when I get my number low I will eat what I want and just donate blood.
 
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#49,228
#49,228
rocytop2624 said:
1 reason is it's cooked in a iron skillet and that adds iron. I can't eat out of a iron skillet
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Well I'm no doctor but I don’t think it makes a difference in iron levels unless it's an acidic item like tomato sauce.

And I don't cook sauces in my iron skillets.
 
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