It’s not that simple. Cast iron pans when properly seasoned won’t leach much iron into the food. However, I recall reading about a group who brewed their beer in iron kettles. And it was found to be a significant source of iron, as a result.

And beer itself for various reasons enhances iron absorption.

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4434614/

Some types have more iron than others

https://www.sciencedaily.com/releases/2011/08/110811084511.htm

Scoop. Also it measures volume, not mass.

Citation of paper referenced in article. Also quotation of first paragraph in article.

We’ll, that’s just nutty!

No bubbles or balloon volleyball in The Ballroom restaurant at Wakulla Springs Lodge. Honest we were just having fun. Of course the management has changed since then, so maybe they forgot.

No!

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