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How to Season Cast Iron, Clean, Store, and Make It Last Forever (morningchores.com)

submitted 11 months ago by [email protected] to c/[email protected]

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[–] [email protected] 1 points 11 months ago (2 children)

I'm always surprised that nobody worries about the random long-chain polymers created in the seasoning process which are then released into your food as you cook.

[–] [email protected] 6 points 11 months ago

What are the issues of long-chain polymers? Could you elaborate on that?

[–] [email protected] 3 points 11 months ago (1 children)

Can you elaborate? It's it bad? It's it a carcinogen? Does it affect the environment like forever chemicals do on non stick pans?

[–] [email protected] 2 points 11 months ago

Yes, many long chain polymers are carcinogens. That makes them bad. Long chain polymers are what make commercial non-stick pans non-stick. Note: they are different long chain polymers, but still just a bunch of polymer hydrocarbons because…that’s what makes both of them non-stick.