This finding seems to be especially true when cooking foods high in acid, such as tomato based sauces, and the frequent stirring of food may also increase the amount of iron in foods cooked in cast iron. As you might expect, foods that spend more time in the pot, skillet or Dutch oven will lend more iron to the body (as opposed to foods that are quickly fried in a pan/skillet). Foods cooked this way can often provide all of the iron that a body needs.
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