So under the recommendation from my doctor I purchased a cast iron skillet. Skeptical, I did some online research and was surprised to find how much more iron ends up in my food. Now, will my body absorb it. That is the question. It's been a few days, so I am getting used to cooking with it and actually not burning meals much at all. I found this informative site that provides some good information about cast iron cooking and iron content. Thought I would pass it on.
http://www.goaskalice.columbia.edu/2378.html

Hopefully it works...both the site and increasing my ferritin levels

CD111 - you can be our test case :)

I've often heard iron cookware mentioned, but was a bit skeptical myself. Will be interesting to see how you go.

CD111--This was recommended to me by my Hematologist too. I also read that this type of iron is harder to absorb. But my thoughts are that any amount is worth the work. I might get a small cast iron skillet (the one portion size), and try that for myself. Surely it can't make me sick LOL! Good luck to you on your research. Thanks for sharing. FLFLOWERGIRL:)

Someone told me that you need to cook something acidic (like spaghetti sauce) in the cast-iron skillet to make it release the iron.

I also read that. Apparently the long a food item is cooked the more iron is released. New skillets also release more iron then old ones.

As someone who has cooked with a cast iron skillet for many years, I can give you guys a tip. When you buy a new skillet, you must season it. Basically, you rub it with oil and put it in the oven for an hour, I think - might want to look that up online.

When you do that, it's like cooking with a non-stick pan. You have to always make sure the pan is hot before putting the food in so it acts non-stick. I put the amount of oil in the pan and let it heat up, then add whatever. I usually do chicken, eggs or it's great for frying potatoes. When food starts to stick to it, I know it's time to season it again.

Also, just use very mild soap on it - if you scour it too hard, it looses its seasoning. Old cast iron skillets are the best.

Jill

I bought a pre-seasoned skillet; however, I think I may need to season it anyway. I didn't know the pan must be hot before food is to be put in it. Thanks for the advice

CD111--Pineapple upside-down cake is the best in a cast iron skillet baked in the oven. If it absorbs iron even better! I'm sure my Hematologist would agree LOL. It's late I'm getting silly. Let us know your results. Enjoy! FLFLOWERGIRL:)

Well my next blood test is at least 3 months away, but I will definitely keep the board updated.

FLFLOWERGIRL - I've gotta give it to you. You crack me up, LOL, you sure are funny in the face of adversity and willing to give anything a go from Lysine to cast iron skillets!! Keep up the positive attitude. If this was a class you would get an A++

Hopefully you will have better success with a cast iron skillet than with the Lysine :)

Hey, any excuse to eat pinapple upside down cake. That's a treatment where you just can't lose!

Jill