>>11052833Iron toxicity only starts at the gram level of consumption. If I scraped even a hundred mg of iron off my pan every time I used it, there'd be a hole in it by now. But some people have used the same iron pan for decades with little wear.
What actually happens, is a fatty seasoning builds over the iron surface of the pan and protects it. Unless you're cooking very acidic food, you might get a few mg of iron from the pan.
