One of my vegan cooking gurus, Isa Chandra Moskowitz, recently posted directions for producing perfectly browned tofu. She advises making it in a well-seasoned cast iron pan. I don’t have a cast iron pan, but am thinking about getting one. I eat tofu every single day, and love when it’s perfectly browned, so it deserves its own cookware.
Lately, though, people seem to be abandoning their cast iron pans. They are worried about the iron leaching into their food and causing iron overload.
It’s true that cooking in cast iron (and also stainless steel) can increase the iron […]