That’s like saying wine is just grapes. Cast iron seasoning is a highly temperature resistant biopolymer made by burning thin layers of oil onto cast iron (or carbon steel). There’s no evidence it’s harmful to ingest or that it offgasses at cooking temperatures, but it is a polymer. If it was still oil it would still be liquid.
Once again, no evidence it’s harmful and if I had to bet on the health and safety of popular cooking surfaces it would only be beat by glass because that shit is stupid inert without flaking. Then cast iron and carbon steel (same seasoning). Then stainless in the middle (I’m not certain I trust all the metals to make it stainless. And Teflon and copper vying for last place as known to contain risks to health if misused.
it’s just an oil? like rapeseed oil is what I used – like you make it yourself you know 😁
Yeah start out as oil but with temperature end up a bioplastic
That’s like saying wine is just grapes. Cast iron seasoning is a highly temperature resistant biopolymer made by burning thin layers of oil onto cast iron (or carbon steel). There’s no evidence it’s harmful to ingest or that it offgasses at cooking temperatures, but it is a polymer. If it was still oil it would still be liquid.
Once again, no evidence it’s harmful and if I had to bet on the health and safety of popular cooking surfaces it would only be beat by glass because that shit is stupid inert without flaking. Then cast iron and carbon steel (same seasoning). Then stainless in the middle (I’m not certain I trust all the metals to make it stainless. And Teflon and copper vying for last place as known to contain risks to health if misused.