"A lot" is a stretch. There is some evidence in mice and a few hypothesis but I certaintly wouldn't say "a lot." The exception to this I would say is soybean oil. There is a decent amount of research pointing in direction that soybean oil isn't great.
Added oil should be kept at minimum. It doesn't matter the source. But of course this is not the main reason for the obesity epidemic; people just like to find easy culprits instead of looking at the culture around food in the US.
What about whole nuts and seeds from which they're derived? Do they cause the same effect? I find this all a little hard to believe given that obese people tend to consume animal fats at a higher rate than non-obese people, nationwide changes notwithstanding.
> obese people tend to consume animal fats at a higher rate than non-obese people
Tell that to the french. Also, this hasn't been true in the US for a few decades at least. Soybean oil is in pretty much everything now. If you go get a pizza, every single ingredient in that pizza has a healthy dose of either soybean oil or seed oil, from the cheese to the crust.
Cook some bacon and then just use it as normal. These whole elaborate "seasoning" steps are ridiculous. I've never done a single one of them and fry up eggs in mine all the time .
Doesn't cast iron have issues with iron leaching? Not to mention though how much worse Non stick and any other forms are. I've only found ceramic to be better, but can't send it through high heats.
You almost certainly get enough in your diet without having to rely on cast-iron cookware. Is the iron that leaches out even particularly bioavailable? When we talk about iron in the diet we're really talking about iron as part a molecule, not just the raw element.
No, it doesn’t mess up your pan at all. We cook tomato sauces in our cast iron pan all the time and it’s totally fine. Besides, a new pan is like, $12.
