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Should you be worried about cooking with cast iron?

Go to https://ground.news/food for a better way to stay informed - at that link, you can subscribe for 40% off unlimited access to world-wide coverage! 𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆: -Adekunle K (2015). A Review of Vegetable Oil-Based Polymers: Synthesis and Applications. Open Journal of Polymer Chemistry 5: 34-40. https://doi.org/10.4236/ojpchem.2015.53004. -Bonetti R & Parker W (2019). Insights into Polymerization of Vegetable Oil: Oligomerization of Oleic Acid. Journal of the American Oil Chemists' Society 96(10). https://doi.org/10.1002/aocs.12274 -Ganesan K, Sukalingam K, Xu B (2019). Impact of consumption of repeatedly heated cooking oils on the incidence of various cancers - A critical review. Critical Reviews in Food Science Nutrition 59(3): 488-505. doi: 10.1080/10408398.2017.1379470 -Grootveld M, Silwood C, Addis P, Claxson A, Serra B, & Viana, M (2001). HEALTH EFFECTS OF OXIDIZED HEATED OILS 1. Foodservice Research International 13(1): 41-55. https://doi.org/10.1111/j.1745-4506.2001.tb00028.x -Islam M, Beg M, & Jamari S (2014). Development of vegetable‐oil‐based polymers. Journal of Applied Polymer Science 131(18). https://doi.org/10.1002/app.40787 -Jaarin K, Masbah N, & Kamisah Y (2018). Heated oil and its effect on health. In Food quality: Balancing health and disease 315–337. https://doi.org/10.1016/B978-0-12-811442-1.00010-9 -Katragadda H, Fullana A, Sidhu S, & Carbonell-Barrachina, Á (2010). Emissions of volatile aldehydes from heated cooking oils. Food Chemistry, 120(1): 59-65. https://doi.org/10.1016/j.foodchem.2009.09.070 -Klein F, Baltensperger U, Prévôt A, & El Haddad I (2019). Quantification of the impact of cooking processes on indoor concentrations of volatile organic species and primary and secondary organic aerosols. Indoor air 29(6): 926–942. https://doi.org/10.1111/ina.12597 -Logue J, McKone T, Sherman M, Singer B (2011). Hazard assessment of chemical air contaminants measured in residences. Indoor Air (2): 92-109. https://doi.org/10.1111/j.1600-0668.2010.00683.x -Ng C, Leong X, Masbah N, Adam S, Kamisah Y, Jaarin K (2014). Heated vegetable oils and cardiovascular disease risk factors. Vascular Pharmacology 61(1):1-9. https://doi.org/10.1016/j.vph.2014.02.004. -Yu G, Zhang G, Poslad S, Fan Y, Xu X (2024). A study of quantifying the influence of kitchen human activity on indoor air quality dynamics. Environmental Pollution 362:124900. https://doi.org/10.1016/j.envpol.2024.124900 𝗥𝗲𝗹𝗮𝘁𝗲𝗱 𝘃𝗶𝗱𝗲𝗼𝘀: https://youtu.be/3bZVk0LpilM https://youtu.be/yX4hXnyfozo https://youtu.be/w0R1jVN3LaY https://youtu.be/R1hbV3EzOD4?si=4CaErx_hmKjmHEPR https://www.youtube.com/watch?v=-z6ESlIiLoM 𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗿𝗲𝘀𝗲𝗮𝗿𝗰𝗵𝗲𝗿𝘀 𝘄𝗵𝗼 𝗰𝗼𝗺𝗺𝘂𝗻𝗶𝗰𝗮𝘁𝗲𝗱 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰: -Dr. Gregory Ferguson, Professor of Chemistry and Materials Science & Engineering, Lehigh University -Dr Ashlee Jahnke, Research Scientist, Texas A&M University -Dr. Eric Decker, Professor and Head of the Department of Food Science, University of Massachusetts, Amherst -Dr. Nicola Carslaw, Professor in Indoor Air Chemistry, Department of Environment and Geography, University of York MinuteFood is created by Kate Yoshida, Arcadi Garcia & Leonardo Souza, and produced by Neptune Studios LLC. Youtube | https://youtube.com/minutefood TikTok | https://tiktok.com/@minutefood_ Twitter | https://twitter.com/minutefood Instagram | https://instagram.com/minutefood_ Facebook | https://facebook.com/minutefood