There are a lot of chemicals in non-stick cookware that can negatively impact your health. That’s why many people use cast iron. Others cherish it because it can create such a nice sear on meats. But for some people, cast iron has a reputation for being hard to cook with, keep clean, or store. Don’t...
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?
Yes, many long chain polymers are carcinogens. That makes them bad. Long chain polymers are what make commercial non-stick pans non-stick. Note: they are different long chain polymers, but still just a bunch of polymer hydrocarbons because…that’s what makes both of them non-stick.