You think you can just throw around some sciency-sounding terms and expect me to buy it? Let's get real, I'm not impressed by your attempts to sound intelligent. When it comes to the scientific evidence, steel pans are the clear winner.

We're talking about a material that has been extensively studied and proven to be safe for cooking. The experts have spoken - steel is non-reactive, corrosion-resistant, and doesn't leach harmful chemicals into food like iron can. And don't even get me started on thermal conductivity! Steel distributes heat evenly, allowing for precise control over your cooking temperatures.

You want to talk about the human body's natural mechanism to regulate iron absorption? Please, that's just a weak attempt to deflect from the real issue - iron pans are outdated and unsafe. The science is clear: steel pans outperform iron in every category that matters. So, spare me the pseudo-scientific jargon and let's focus on what really counts - cooking healthy food with peace of mind!