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> and you're cooking on plastic and eating pieces of the coating.

And with cast iron, you are cooking in random organic polymers and eating them. The patina of cast iron pans is random organic chemicals.

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I've not seen our cast iron or carbon steel pans flaking off into food like I have seen with Teflon. I doubt there is much of anything harmful coming off during cooking -- not any more harmful than the cooked food itself likely.

I too see a lot of sensible awareness towards PFAS, but often wonder how many (if any) good ol' PAHs get thrown into your food from the fat seasoning of non-coated pans.

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