Boiling water in an iron kettle releases iron, making the water smoother. An experiment compared an iron wok and a fluororesin-coated aluminum pan. Boiling water in the iron wok showed 0.05 mg of iron per 100 mL, while none was detected in the aluminum pan. Cooking shrimp chili in the iron wok resulted in 5.7 mg of iron per 100 g, compared to 0.2 mg in the aluminum pan. This demonstrates significant iron release from the iron cookware, suggesting that using an iron pan can help increase iron intake.

Using an iron pan improves its ability to absorb oil and reduces sticking. Even if it rusts or burns, you can restore it by removing the residue and re-seasoning. Iron pans have excellent heat conductivity, making stir-fried dishes crisp and grilled dishes savory. They are durable, resistant to scratches, and can be used with metal utensils. Proper care involves oil seasoning before use and avoiding detergent when cleaning. Regular maintenance ensures the pan remains effective for many years.