I cooked a sauce of dry spices, coconut milk, ginger root and lemon grass in my steel carbon pan. I finnished the sauce of with the juice of one lime fruit.
I thought that the coconut milk would protect the seasoning by neutralizing the acidity of the lime juice, but when I cleaned out the pan, the seasoning in the bottom was destroyed -- down to the steel.
It is a deBuyer pan Mineral B type.
The seasoning is from flaxseed oil, Sheryll Canter style with six layers of oil polymerized on top of each other in a 250 degree Celsius oven etc.
My question is: is it safe to eat the dish with the corrosive sauce, in the sense that it contains the residue from the corroded seasoning?