I've come to possess a few cast iron pans, one of them never used but it's pre-seasoned. I'm curious if what's used for seasoning matters as far as health concerns go (using veg. oil, crisco, etc. vs. lard, coconut oil). I'd guess it's pretty insignificant, but I don't have an idea of how much of the seasoning gets "used up" after each use.
No announcement yet.
Cast iron questions