WizardofIs, 1 year ago (edited 1 year ago)

It’s not that simple. Cast iron pans when properly seasoned won’t leach much iron into the food. However, I recall reading about a group who brewed their beer in iron kettles. And it was found to be a significant source of iron, as a result.

And beer itself for various reasons enhances iron absorption.

www.ncbi.nlm.nih.gov/pmc/articles/PMC4434614/

Some types have more iron than others

www.sciencedaily.com/releases/…/110811084511.htm