I have been cooking with my two cast iron pans for quite some time now. Tracking the occurrence of when my wife and I have tummy trouble leads me to believe that my seasoning of the pans is not optimal.
The reason is most likely because I don't always season them the night of cooking (I will do it the next day). When I thought that this might be the issue I did an intensive seasoning. Normal seasoning is: brush with hot water, warm on range with layer of oil. For the intensive seasoning I will put a layer of tinfoil on the bottom rack, and place my pans upside-down on the top rack, then heat the pans at 400° for 45 minutes.
I believe the intensive seasoning does kill any germs that might be there otherwise. Should I have to do this every time?