To go down the rabbit hole of cast iron...which seemingly is not that deep.

We use cast iron daily, but I have been unable to find any health studies that looked at the quasi plastic polymerized fats that make up the cast iron cooking surface. Not even studies to determine what they are exactly. I wouldn't be slightly surprised if it's found that eating the bits of scraped up "seasoning" while cooking leads to cancer or something.

So I think that leaves stainless steel as the ultimate health conscious cooking pan.