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The Only Types of Cookware You Should Use

Reader's Digest Logo By Alyssa Jung of Reader's Digest | Slide 1 of 8: Cast iron cookware is an old-fashioned favorite for a reason—not only is it super durable, but it's also one of the safest options out there because it doesn't contain any harmful chemicals that could leach into food. In fact, the one 'ingredient' that may find its way into your meal (hint: it's in the name!) may actually be of benefit: these pans may add a bit of extra iron to whatever you're cooking, though no one knows exactly how much. Another bonus: Cast iron is naturally nonstick once it's 'seasoned' properly with oil, so it requires very little cooking oil or butter, slashing your fat intake. (These are signs you might be eating too much bad fat.)

Cast iron

Cast iron cookware is an old-fashioned favorite for a reason—not only is it super durable, but it's also one of the safest options out there because it doesn't contain any harmful chemicals that could leach into food. In fact, the one 'ingredient' that may find its way into your meal (hint: it's in the name!) may actually be of benefit: these pans may add a bit of extra iron to whatever you're cooking, though no one knows exactly how much. Another bonus: Cast iron is naturally nonstick once it's 'seasoned' properly with oil, so it requires very little cooking oil or butter, slashing your fat intake.

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