There is no difference between our pans and other iron pans in terms of iron migration. Iron pans all transfer similar amounts of iron under similar conditions. We’re not biochemists, but there have been quite detailed studies that show that well-seasoned iron leaches almost no iron into food, and the small amount that does leach causes no harm to the body. Cooking acidic sauces in bare iron does leach more iron, but that would rarely happen, and would never happen if following our seasoning instructions. That's also one reason we developed our nöni™ non-nickel stainless range - for the types of cooking that aren't so well suited to iron cookware (eg. boiling liquids, acidic and/or slow simmering foods). We recommend further research for anyone who is in need of iron supplementation or looking to avoid it.
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In the spirit of reconciliation Solidteknics acknowledges the Traditional Custodians of country throughout Australia and their connections to land, sea and community. We pay our respect to their Elders past and present and extend that respect to all Aboriginal and Torres Strait Islander peoples today.