3 ms·

Uh, if you scrape it at all with anything?

• vel0city 3y ago
  I don't even normally scrape it enough to significantly wear down the seasoning. When am I going to scrape it so much I'm going to scrape off a significant amount of the actual pan? How hard do you scrape your pans when you cook?! Does your pan end up half a gram lighter every time you cook or something? And even then, if I am scraping it enough to actually abraide some of it, it's not being aerosolized. It's gonna get worked into the fats and oils I've got in the pan. Which, sure, some small amount eventually flings out, but by that point it's such a tiny minute amount. Maybe if I was a chef it might be enough to actually care a tiny slight bit. But like, cooking with it a few times a week, I can't imagine I'm getting much of any bits of the pan in my lungs. I'd be more worried about the stuff burning in the pan over the bits of the pan being a problem.