Human is evolved and nourished by food but the food we eat is healthy or unhealthy depends on number of factors and one of them is cooking utensils. This is because the material used for making utensils has the potential to leach into the food being  cooked.

These days most of us are using nonstick pans and coated utensils which emit several harmful compounds which contaminate the food and may cause cancer and other skin problems.

Traditionally earthen pots, cast iron, Brass and copper were used for making utensils which increases the nutritive value of food. For example  cooking food in cast iron utensil increases iron content of food. Iron helps  in  the  formation  of  red  blood  cells. Iron also helps to increase energy level and is an essential mineral for maintaining healthy immunity. Iron deficiency can lead to  low hemoglobin level. The healthy range for hemoglobin is 13.2 to 16.6 grams per deciliter for men and  11.6 to 15 grams per deciliter for women.  

A study was conducted to find out the iron status of vegetarians and it was found that Vegetarians have a high prevalence low hemoglobin level.  So, it is especially important for them to cook food in iron utensils to fulfill their requirement of iron.  Cast  iron  cookware  is  versatile  and may  be  used  for  preparing dishes like baigan ki bhaji, lauki ki sabzi, bhindi ki sabzi, chholey etc. They can be also used for deep fyring and roasting. So next time when you are planning  to buy new cook ware you must include cast iron utensil in your list.