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I adopted the policy of making curries in Iron vessels to combat Iron deficiency. Elderly people and many women (after child birth) have Iron deficiency. Iron is also needed by our body to absorb other vital vitamins. In the presence of Iron these vitamins are absorbed by the body. You may check for yourself that, often in the doctor’s prescription of multi-vitamin tablets, Iron is also included. Often Iron is taken as a supplement and people pop Iron Pills/Tablets. For some Iron tablets lead to constipation. Instead of popping pills, I took the clue to use our age old method of fighting Iron deficiency by cooking curries and dals in Iron Vessel.
Iron vessel react with the dishes which we prepare in them. The color of the dishes become somewhat black. By consuming these dishes we are continuously giving Iron in the required quantities which can be absorbed by our body. Iron compounds break-up easily in our metabolism. On the contrary, aluminium vessels form aluminum compounds which are more stable and do not disintegrate in our metabolic process. Aluminium compounds rather accumulate at various places and are difficult to be purged. Such accumulations cause various diseases. Hence I prefer Iron vessels to Aluminium or Non-stick Pans and Tawas (though I have all varieties).
Iron Pans and Tawas are not difficult to maintain. If we use the Pan regularly it would be white as shown in this picture. You may wonder then why in some of the video clippings you find an aluminium vessel also. The reason is simple. The bigger Pan which I use always is made of Iron. It is of lower (thick) gauge and is ideal of cooking. Till now I couldn’t a small Pan in lower (thick) gauge. The smaller Iron Pans in the Vizianagaram market (where I am placed) are of higher (thin) gauge and are not suiting to my cooking style.
Dishes prepared in Iron pans change color. If you can ignore the color of the dish and think about the taste and health benefits, I suggest you shift to Iron pans and Tawas.
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