In some developing countries the diet is low in iron. Cooking with iron is one means of increasing iron intake for these peoples. A similar strategy has been used in rural Appalachia in the United States.
Sources of iron:
(1) iron cooking pot or pan
(2) iron cooking utensils
(3) ingot made of iron or an iron alloy
The release of iron is enhanced if the food is more acidic. Addition of lemon juice can double the iron content (Charles et al. 2011).
Other issues:
(1) frequency of meals prepared with iron enhancement
(2) length of time food kept in contact with iron during cooking process
(3) storage of leftover food in contact with the iron source
(4) surface area of the iron source in contact with food
Bantu siderosis is associated with drinking a lot of acidic beer brewed in large iron pots (usually with other risk factors).
Iron from iron cooking pots can be an issue for patients with hemachromatosis.
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