Spare us. Seems like the simple thing for you to do is to not use cast
iron, dispite the fact that you claim to have used it in the past,
observed that it "worked" and did not suffer terrible consequences.
That makes you feel better/safer and saves us the blather unsupported
by any evidence other than your phobias.

Unless you are eating out of an autoclave or irradiation chamber, my
bet is that something could be cultured from any pot, pan, dish or
utensil in your kitchen. The little beggars are everywhere.

On Fri, 28 Oct 2016 00:16:39 -0400, wrote:

>All my life I have heard that with cast iron frying pans, you never
>wash them with soap, you just wipe them with a paper towel, and put them
>away until they are needed. I personally find that absolutely repulsive.
>In fact thats worse than a bachelor I once met who never washed his
>dinner plate, he just wiped off any solids, and stuck it in the fridge
>till his next meal.
>
>The oils, animal fats, and who knows what else is on that cast iron pan
>is a breeding ground for bacteria, and God only knows what else. On top
>of that, the greasyness attracts mice, insects, and dust from the air
>will stick to it. Absolutely repulsive!!!!
>
>Hey, I listened to the so called "experts" on this subject. I gave it a
>try some 40+ years ago, and I will admit that food did not stick to it
>(most of the time), but I always felt like I was eating food
>contaminated with filth. Even if I heated the pan prior to placing food
>in it, and heating to a temperature which will kill any bacteria, the
>thought of eating dead bacteria, minute bits and pieces of old meals
>from weeks ago, possible insect and rodent droppings, and if nothing
>else, rancid oil, was enough to ruin every meal I cooked on it.
>
>I began washing these pans with soap, water, and brillo pads. That's
>when I found the food sticking terribly, and sometimes even some rust. I
>finally gave them to a friend who goes camping regularly and said they
>work best on a campfire. Then I bought myself some teflon coated pans,
>which have since been replaced by enamel coated cookware like those
>often advertised on tv.
>
>While cast iron is probably the most durable cookware made, it requires
>far too much work to keep it seasoned, but even putting aside the work,
>it's disgusting and repulsive. It may have worked well for cooks in the
>19th century, we have since learned a lot about health, disease, and
>bacteria, and cast iron is not a healty type of cookware.
>
>