A 1980s study found that foods cooked in cast iron contained more iron than foods cooked in other pans, which may benefit certain people, such as those with iron deficiencies.

If you don't have an iron deficiency, it's better to track your iron consumption by checking nutrition labels and doing a regular blood test to see how much iron your body has.

Consuming too much iron can cause serious health problems, but cooking or baking in cast iron will not result in an extremely high dose of the mineral.

However, it's better to avoid using cast iron if you have hemochromatosis and use it sparingly if you're cooking a meal for your child, as their daily iron need is small.