Hey Soren,
I still think there is reason to worry just a tiny bit.
If you tend to make pansauces in your well seasoned carbon steel pan and you intend to balance it with some kind of acid, like lemon juice, lime juice, sherry vinegar or a balsamic vinegar, can you be 100% sure there isn’t any chance of some leakage from the material in the pan coming into the sauce ?
We probably will never know for sure.
I got rid of all my raw carbon steel pans for several reasons - one being, that I felt the flavour of the pan sauces I made in my well seasoned carbon steel had an off taste, probably coming from parts of the old seasoning and could also be from minor particles leaking from the pan under the seasoning.
