First, this was a great read. There are lots of mixed messaging floating around the culinary world. I agree that a good evoo is a game changer and they are almost always expensive. We went to a tasting last year at Planeta in Sicily and, while delicious, they were far pricier than what I usually buy at the market.

I typically use grapeseed oil to season my carbon steel pans after cooking. I don’t use the oil in cooking, preferring evoo, lard, or butter, but after cleaning I use the grapeseed as seasoning due to its high smoke point. Even though the pans are wiped am I merely accumulating toxicity on my pans?

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