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Cast iron skillets are generally considered safe for cooking and do not leach harmful chemicals into food. In fact, cooking with cast iron cookware can be beneficial as it can add a small amount of iron to your food, which can be a positive dietary supplement for some individuals.

Cast iron is made from an alloy of iron, carbon, and other trace elements, and when properly seasoned, it forms a natural non-stick surface that can withstand high heat. The seasoning process involves applying a layer of oil and baking it onto the surface of the skillet, creating a protective coating that prevents rusting and helps in preventing the leaching of iron into the food.

However, it's essential to use seasoned and well-maintained cast iron cookware. Using unseasoned or damaged cast iron, especially with acidic or highly alkaline foods, can lead to a slight transfer of iron and alter the taste of the food. Proper seasoning and care of the cast iron skillet are key to preventing any potential issues.

On the other hand, some non-stick cookware made with certain synthetic coatings may leach chemicals such as perfluorooctanoic acid (PFOA) or other potentially harmful substances into food when they are scratched or heated to high temperatures. This is why many people prefer using cast iron or other natural materials like stainless steel or ceramic for their cookware to avoid any concerns related to chemical leaching.

In summary, if you properly season and maintain your cast iron skillet, it is a safe and excellent choice for cooking. It provides even heat distribution, non-stick properties, and can add a small amount of iron to your diet, all without any significant risk of chemicals leaching into your food.

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