given what we understand to happen when you repeatedly heat fats and proteins to cooking temperatures is there any particular reason to believe that the seasoning of a cast iron skillet is something other than a delightful individualized layer of cancer
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A proper seasoning is a hard polymerized lacquer layer that won't add anything to your food and laughs at soap. As long as you don't use harsh mechanical scrubbing like steel wool, you're golden.
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what he said people who say otherwise are cast iron fetishists, not cast iron users oh, also, no washing machines, dear God no washing machines
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No, but that's why deniability was invented.
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