It is well-known that when cooking, you should never raise the temperature of oil above its smoke point, since many toxins are produced after that point. However, seasoning of an ironcast pan requires you to apply a thin layer of oil to the pan, and raise the temperature above the smoke point. The idea is that most of this oil polymerizes, so you don't ingest it. But what about inhaling some of the smell/smoke that comes from the oil? Is that very toxic?