Food and Cooking

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How to Season Cast Iron, Clean, Store, and Make It Last Forever (morningchores.com)

submitted 1 year ago by Tordoc@beehaw.org to c/food@beehaw.org

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[–] Overzeetop@beehaw.org 1 points 1 year ago (3 children)

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.

[–] khaliso@lemm.ee 6 points 1 year ago

What are the issues of long-chain polymers? Could you elaborate on that?

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