Iron poor blood? Cook in iron pots.
A joint study by Cornell University and USDA concluded cabbage dishes cooked in iron pots had more available iron than those prepared in aluminum cookware.
. The type of food cooked also seemed to affect the pots' iron. Vinegar or acidic foods such as sauerkraut appeared to leach more iron from the pots, making more of the metallic element available for absorption.
Researchers were drawn to iron pot cooking of cabbage recipes from northwestern China because surveys showed significantly lower rates of iron deficiency in the resource-poor regions there.