[Joya]

Cute cute cute.

One of my sisters was diagnosed to be anemic and I told her she should start cooking on cast iron.

They say if you cook tomato-based sauces in cast iron some of the iron really does get into the food.

[SAJ]

Doesn't have to be tomatoes. Anything that is naturally acidic will absorb of some amount of iron, typically in compound form, when cooking in cast iron.

Some time ago, 1800s, one common palliative for anemia was to boil vinegar in an iron pot and use the result in place of 'plain' vinegar. (Side note: vinegar -- acetic acid -- is a quite remarkable chemical.)