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Some one here is the resident expert on Cast Iron pots - I think its NoIdAtAll but can't remember.

I have several Wagner pans various sizes - they've all been seasoned and re-seasoned with Crisco/Oil or whatever, have used them for years, I even bought a stainless steel scrubbie to clean the gunk off after searing/cooking etc...

When I use a paper towel to wipe one of the pans, (before I re-heat them on the gas stove to dry)there is always a black residue on the towel. I assume this is just some more of the charred stuff flaking off - is this a bad sign? Am I eating some sort of "gunk" that I shouldn't be ingesting? Am I eating more "iron" than I should be?

Similar experiences, anyone.....? Or, should I be doing something else to clean/season/dry the pans?
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