Yes, food cooked in iron pots takes iron from the cookware, and people eating the good absorb some of it.
yes.
I love cast iron pots. If you keep them clean they are never too old.
Yes.
made of pure cast iron and flaxseed oil
$850.00
Yes. But the handle might get in the way a bit
Generally, just using an iron pot to cook will provide you with an adequate amount of iron. Cutting in you iron pot is not advisable as it can be dangerous.
SO they don't melt on the stove. Also they are durable, good conductors of heat. Copper pans are much more expensive, and so are cast iron ones.
Depends on the condition and the year it was made in.
It depends on what you want to do with the skillet. A deep cast iron pot is idea for deep frying, while a more shallow skillet is best for frying or baking.
A Dutch oven is a cooking pot made out of iron (or, usually, cast iron), and with a tight-fitting lid.
Stir it occasionally or use a heavy (cast iron) pot. A heavy pot will heat more evenly so food will stick less.