Iron(Fe) is a metallic chemical element which has been utilized by humans for centuries. The metal has played such an important role in human history that an entire era, the Iron Age, is named for it. For much of recorded human history, its have been common practice. Today, the uses for the chemical are greater than they have ever been. You probably interact with it in numerous alloys and forms every day, since the element is a ubiquitous part of life on Earth.
Pure iron is a silvery white, very lustrous metal. It is extremely malleable and ductile, which is one of the reasons it has been used by humans for so long, since the substance does not require complex technology to be worked. The metal is identified with the symbol Fe on the periodic table of elements, and it has the atomic number 26. Alloys which contain this element or act like Fe are called ferrous metals, in a reference to the Latin ferrum, which means “iron”.
Combinations of iron and steel, sometimes referred to as alloyed steel, are also one of the more common uses. The combined material is ideal for use in construction. For example, alloyed steel is often used for the framework of a number of storage buildings, as well as in the construction of some parts of automobiles and the hulls of large carrier and passenger ships. Because the material holds up so well to a variety of temperatures and pressure, the alloy is just right for all forms of construction.
Cast iron is one of the uses for iron(CAS No. 7439-89-6) that many people would not think of being without in their kitchens. The even heating quality of it makes it a perfect material for skillets, Dutch ovens, cake pans, cornbread trays and a number of other forms of cooking hollow ware. The art of properly seasoning substance for use in the kitchen is something that is often passed down from generation to generation within a family.
Better Food Sources
Red meat, especially liver, is one of the best sources of iron. A single serving of liver contains around seven milligrams of Fe, with red meat in general containing between two and four milligrams of this chemical a serving. White meats contain Fe, typically half a milligram to three milligrams a serving, and eggs are also good sources of iron.