One aspect not discussed is you'll be breathing the smoke while you're seasoning... Its definitely an "all windows open" operation. Stuff that won't boil off b

One aspect not discussed is you'll be breathing the smoke while you're seasoning... Its definitely an "all windows open" operation. Stuff that won't boil off beyond smoke point isn't going to be very reactive below smoke point. I'm not disagreeing with the author but agreeing with her for a different reason... at seasoning temps you'll breath pretty much every pesticide / herbicide molecule in the oil, and it'll be gone from the finish stuck to the pan. Another thing I agree with her WRT respiration you'll breathe less smoke over your lifetime if you use the best finish possible. After cleanup, I make an art form of heating up the cleaned and oiled pan right up to smoke point but not too far beyond. I've never even heard of the authors self cleaning stories about fires and warping. I guess its possible...