Just gonna throw this out that as a long time seasoned cookware junkie:
There isn't really any clear data on what exactly the seasoning on our pans is, and what by-products are also formed. It seems somehow no one has done an academic deep dive on cast iron. Heating oils to the point of polymerization is very likely to have byproducts.
Now for the conspiratorial part, it seems likely that large manufacturers (Lodge) have done the research internally, but they haven't released anything along the lines of "We have research backing the safety of our pans!".
In some ways I really would not be surprised if it comes out that the seasoning process creates all manner of nasty byproducts.
I could be wrong but I thought it was well known and studied that the seasoned part of oil in cast iron were types of trans fats. Not great for you in any amount but also probably very tiny amounts are actually consumed.
Personally I make a lot of pressure cooker stews and things with more liquid which is less hassle and less chance of burning. If it needs to be seared in the outside then that can be done quickly without needing to cook the whole thing (pan or oven)
There isn't really any clear data on what exactly the seasoning on our pans is, and what by-products are also formed. It seems somehow no one has done an academic deep dive on cast iron. Heating oils to the point of polymerization is very likely to have byproducts.
Now for the conspiratorial part, it seems likely that large manufacturers (Lodge) have done the research internally, but they haven't released anything along the lines of "We have research backing the safety of our pans!".
In some ways I really would not be surprised if it comes out that the seasoning process creates all manner of nasty byproducts.