Isn’t the half-life of iron only in the millions of years range?
I’m always surprised that nobody worries about the random long-chain polymers created in the seasoning process which are then released into your food as you cook.
What are the issues of long-chain polymers? Could you elaborate on that?
Can you elaborate? It’s it bad? It’s it a carcinogen? Does it affect the environment like forever chemicals do on non stick pans?
I just toss my enameled cast iron in my dishwasher every day, and deal with it being poorly seasoned by seasoning on the fly every time I cook on it. Scrubbing by hand isn’t that much work, but it’s still more than ten times the effort of just throwing it in the machine…
Ad-riddled blogspam, probably written by some AI.
There’s literally nothing in this post that isn’t better covered by a more reputable site.
