What happens to iron content when cooking meat in an iron pan?

When cooking meat in an iron pan, the iron content of the food can actually increase. This is due to the interaction between the food and the cooking surface. Iron from the pan can leach into the food, particularly when the food is acidic or cooked for an extended period of time.

This transfer of iron is significant because it can enhance the nutritional value of the meal, providing additional iron which is an essential mineral for the body. This phenomenon is often considered beneficial, especially for individuals who may be at risk for iron deficiency.

The other options suggest that the iron content either decreases or remains unchanged, which does not accurately reflect the chemical interactions that occur when cooking in an iron skillet. It is also important to note that the altering of flavor due to the pan isn't primarily a focus of the question regarding iron content, which is why the increase in iron is the most relevant answer here.