ABSTRACT The effect of three cooking utensils on the iron contents of common staples in Owo was investigated. Chemical and instrumental analysis to test the amount and effect of cooking utensils was carried out on four foods from different groups using Atomic absorption Spectrophotometer (AAS). Result shows that most cooking utensils reduced the iron contents of staple foods. However, iron cooking pot had a greater effect by increasing the level of iron in most of the staples. Therefore, th...