this post was submitted on 02 Aug 2025
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So if you just wiped it out with a paper towel, how many years do you think one could go before getting actually sick? I'll volunteer to be a test subject if I find a cheap cast iron. Apparently I'm supposed to get away from my non stick pans anyways
Most likely if you use it every day and wipe really well the heat would kill anything that would make you sick. The oil will add slowly to the seasoning, but the surface will have some wet oil and carry some strong flavors forward and make your food taste less appealing. It would be the pan equivalent of overused oil in an oil fryer.
If you cooked steak and fish and vegetables the old rancid fish and meat flavors would end up influencing the vegetables in a bad way.
You don't like your cornbread to taste like fish?
Old rancid fish even!