'Cooking in cast iron may seem like a throw-back to your Grand-mother's kitchen and not a move forward for your health, but I think if you'll be patient and read on you will find this information quite interesting. By heeding this advice, not only will you add valuable blood-cell building natural iron to your diet, but quite possibly eliminate a possible carcinogen from your environment.

For years we had used the latest Teflon-coated wonder-skillet in our kitchen for the perceived benefit of enjoying a stick-free cooking experience. Invariably, one of our kids would cook something in it and wind up using a metal spatula and scratching the surface. We were quite unaware that this could be bad for our health, we were only upset that our non-stick mojo had been messed with.'

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Photo Credit: Food Renegade


'Pressure cooking is only a few hundred years old, and it only really became popular for home use in the last century. When I was a child, using first-generation pressure cookers was still considered a bit dangerous. 

They didn’t have all the built-in safety mechanisms of modern pressure cookers. I’ll never forget how I first learned about pressure cookers. I was eight, and I saw one explode. Spaghetti sauce on the ceiling! On the cabinets!

Those ceiling stains never really went away. They had to be painted over many years later.'

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