+
Cookware

Cast-Iron Seasoning and Carcinogens

sequins | Dec 30, 200807:35 PM     37

What prevents the oil in the cast-iron seasoning process from becoming carcinogenic -- since temperatures heating the pan typically exceed the smoking points of the high smoking-point oils used for the seasoning process? Is it enough to wipe the excess oil from the pan at the end -- or, when reheated, could the oil 'embedded' into the iron still leach into whatever is being cooked?

(I've diligently sifted through the numerous threads on cast-iron but haven't come up with an answer. It's quite possible of course that no answer's emerged because no one's been so ignorant as to pose the question -- in which case apologies as well as thanks in advance!)

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

How Professional Chefs Throw the Ultimate Thanksgiving
Entertaining

How Professional Chefs Throw the Ultimate Thanksgiving

by Alyssa Jung | Nobody knows how to throw an epic Thanksgiving better than culinary pros and chefs. Which is exactly...

Easy Ways to Make Your Space Cozier for Hosting Thanksgiving
Guides

Easy Ways to Make Your Space Cozier for Hosting Thanksgiving

by Jen Wheeler | So, you've agreed to host Thanksgiving (or maybe it's Friendsgiving)! It should be both an honor and...

Vegan Alternatives to Famous Thanksgiving Dishes
Recipe Round-Ups

Vegan Alternatives to Famous Thanksgiving Dishes

by Erin Meister | These vegan Thanksgiving recipes can sneak onto a conventional table or make up their own plant-based...

How to Accommodate Vegan Guests During Thanksgiving
How To

How to Accommodate Vegan Guests During Thanksgiving

by Robin Raven | Thanksgiving is a festive occasion that should be focused on having fun, giving thanks, and savoring...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.