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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!)

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