this post was submitted on 21 Nov 2023
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Food and Cooking

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How to Season Cast Iron, Clean, Store, and Make It Last Forever (morningchores.com)
submitted 1 year ago by Tordoc@beehaw.org to c/food@beehaw.org
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[–] Overzeetop@beehaw.org 1 points 1 year 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.

[–] khaliso@lemm.ee 6 points 1 year ago

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

[–] cyborganism@lemmy.ca 3 points 1 year 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?

[–] Overzeetop@beehaw.org 2 points 1 year 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.