I hate cast iron so I am in favour of this.

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As a mild ph adjuster, you would have to soak your cast iron in Dawn (platinum only) for hours, which would ruin your seasoning no matter the detergent used.

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The reverence and fear of cast iron cooking pots and pans is stupid on both sides. People have been using cast iron under every condition from the big fire place in a castle's kitchen to a fire pit in a peasant's hovel to open fires outdoors to Michelin Star restaurants in Paris and London. And they cooked EVERYTHING in it because it's what they had and all they had. There is no mystery to seasoning and care of cast iron. Just like there is little to fear from cooking with it.

Those that do worship in the church of cast iron-- just cook in it. There is nothing sacrosanct about it. If your Great Grandmother didn't worry about it, why should you? Any damage you can do it can be repaired quickly and easily. So get over yourselves.

And those that fear cast iron cookery, get over it.......They are often the same ones that are fearful of micro plastics getting ingested and yet have no care or concern while cooking with plastic cutting boards and utensils in plastic coated cookware.

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I find it amusing that as someone that actually spent years learning how to cook, and that I took the took the time to understand the chemistry and logic of cooking, I'm downvoted because:

I'm ffrench (because a fair number of users are idiots, and yet I'm still here)
or they believe they can cook with a microwave (unlikely)

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I use cast iron for most of my stovetop cooking, but I'm sure it's because my cooking style evolved around them, they were so cheap and absolutely the best pans I could afford. They become nearly nonstick, can go from stove to oven to grill, even fire. So for something like $5-20 each I accumulated a set over time, and I love them. We do wash with soap, dry right away, it doesn't kill the surface. Now I have some money for pans, we do have one gorgeous stainless All-Clad skillet I call the "stick skillet", my kids like it. But in terms of PRICE to quality, cast iron is where it's at. That one All-Clad pan cost almost as much as all my cast iron put together.

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and body armor

Semi-Hemi-Lemmygod

Carbon steel has the heat storage of cast iron but transfers it fast like aluminum. I thought a cast iron seared steak was great until I used carbon steel and omg is it so much better.

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Your "basic chemistry" doesn't match up with the lived experience of the plethora of people that frequently use cast iron/carbon steel. And yes, it doesn't matter what type of pan, including non-stick, if you want your food to taste good you're probably gonna start by heating up some fat. You're only building excess carbon in a cast iron/carbon steel if you leave on bits of burnt food and season over that. If you clean your pan properly (with soap and hot water, because that's totally allowed), that won't happen. Tons of people cook with cast iron/carbon steel every single day and have absolutely no problems with it. And don't get me wrong, I'm not saying everyone should only cook with cast iron/carbon steel, all I'm saying is using those pans is way less finicky than you're making it out to be.

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If you're drying it properly you really shouldn't be getting any rust. I sometimes get a bit on the handle loop but that's it.

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And metal detector proof knives.

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I feel bad for people who truly can not afford good kitchen stuff, granted most people in my area can. Otherwise yeah, assuming the person were discussing can afford it. There's no going around spending a little money on good kitchenware if decent results are expected. It's not like people have to drop thousands, but a few hundred is kinda normal.

Also tip for anyone who's building up their first kitchen, those gimmicky things that are always on sale are almost always crap. Buying that stuff is worse than gambling, cause at least gambling doesn't leave you with a kitchen full of worthless clutter.

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Sometimes you have to use some pot as meat tenderizer...

Buglefingers

I personally don't get rust but some people do and they can dislike that. Usually I'll put the stove on low and help it evaporate to avoid rust. Its also really only a concern if (lye free) soap is used because otherwise the seasoning prevents it pretty well

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You can use a wok for just about everything. Not great for baking, but anything else can be done in a wok, but even us chinese cooks (I am white, but learned to cook Chinese food) will look at you weird if you actually try to cook everything in a wok.

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I also mean when cleaning, don't go from hot to under the sink stream

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You aren't cooking many things if all you're using is a wok.

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Sure, if it's heavy enough.

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I feel bad for people who truly can not afford good kitchen stuff

Now there's a lot of people who can't.

Because kitchenware is actually hideously expensive. And even here, in France where we have access to the fundamental cooking industry tools - ok maybe slightly less-)

(Ok, I said I was in France, it's cool, feel free to downvote me now)

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But cast iron doesn't contain steel, it contains iron and carbon

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Oh God, do people do that? Shouldn't do that with any pan.

Toss a cup of water in the pan to deglaze it and scrape any crap up with your cooking tool. Dump the water in the sink and use some paper towels to wipe out any loose stuff.

This might be enough to clean it, but if not once it's cool clean as appropriate. If it's carbon or cast iron, reheat to cook off any water and wipe with a drop of oil you bring to smoking.

Inevitably leave on the stove until you need to use it next instead of putting it away properly.

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Well now you're getting downvoted for complaining about downvotes