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The cleaning step. Steps one through three are what is called "seasoning" the pan. It's a process that often makes a bunch of smoke. Ideally, you only ever hav
by simoncion 11y ago
The cleaning step.
Steps one through three are what is called "seasoning" the pan. It's a process that often makes a bunch of smoke. Ideally, you only ever have to do that once. Cooking on cast iron doesn't produce a smoky mess.
- fluidcruft 11y agoIf "seasoning" the pan achieves anything at all, doesn't it necessarily have to result in some sort of coating of the pan's surface?
- simoncion 11y agoYes. Seasoning leaves a baked-on coating of oil/fat. That doesn't mean that the coating is carcinogenic. IIRC (and I might not RC, I'm no food chemist) the coating is polymerized oil/fat and completely harmless.
- fluidcruft 11y agoAt smoking point, carcinogens are created both in the gas and what's left behind.
- simoncion 11y agoHow sure are you that the non-stick coating left on the pan is more carcinogenic than browned hash browns?