When I used to cure new cast iron cookware at home, I got into a controversy with my wife. I use the high temperature method of seasoning, 425 degrees for an hour and a half. This caused a lot of smoke and fumes, more than could be efficiently evacuated with my home hood and a large fan blowing air out the kitchen window. (I now season all my cast iron during down times in commercial kitchens that can handle the fumes.)
While I freely acknowledge that the fumes from burning oil were noxious, my wife - a physician - is of the opinion that they were also toxic. Were they?
Thanks again.
While I freely acknowledge that the fumes from burning oil were noxious, my wife - a physician - is of the opinion that they were also toxic. Were they?
Thanks again.