I've always wondered about the patina, or carbonized oil, on my cast iron and carbon steel pans. That stuff leeches over time too, and it's probably carcinogeni

I've always wondered about the patina, or carbonized oil, on my cast iron and carbon steel pans. That stuff leeches over time too, and it's probably carcinogenic? Have there ever been any studies on the seasonings on those pans and any potential health effects? That being said, I love my pans and probably wouldn't stop using them.