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this post was submitted on 21 Nov 2023
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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…
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.