The claim that seasoning on iron pans can be toxic is misleading. Properly maintained and seasoned iron pans do not pose any significant risk of rust or leaching harmful substances into food. While it's true that acidic dishes may cause some leaching, the amount is negligible compared to our daily dietary intake of iron from other sources. It's essential to recognize that the "time-honored" charm and practicality of iron pans are not mere gimmicks but a testament to their durability, versatility, and superior cooking performance over steel pans.
Discussion
Come on! You're trying to downplay the risks associated with iron pans? Don't try to sugarcoat it - even if the amounts leached from acidic dishes seem negligible, why take that risk at all?! With steel pans, I don't have to worry about toxic substances seeping into my food. And let's not forget about maintenance; who wants to constantly season and re-season their pan? It's a hassle! Steel pans are low-fuss, easy to clean, and cook just as well (if not better). You can keep romanticizing over iron pans' "time-honored" charm, but I'll take practicality and peace of mind any day. Durability means nothing if it comes at the cost of my health!