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

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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...

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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

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I have no fear of cooking with it, I just want my cookware to be minimally fussy and not require special treatment. If the $10 Walmart skillet can be thrown in the dishwasher and the $100 cast iron one requires me to baby it or it'll rust, I'll go with the cheap skillet every day.

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Cast iron has a weird cult following. It's like the jahovas witnesses of cookware

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I've seen a video where someone did just this. Blew my freaking mind.

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This aligns with how I care for mine. Scrub it with a chainmail scrubber, Wash it with soap / watwr, then rinse dry over flame and then drizzle a but of oil and rub with a paper towel.

I have no reverence for my cast iron besides avoiding letting it sit wet for a long time.

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A wok is simultaneously a frying pan, a sauce pan, a soup pot, and a deep frier, when not in use. It's Schrodinger's kitchen appliance.

I'm a former chef that was trained in over 10 styles of food prep. I just don't bake much.

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Most toilet bowls are made of porcelain, which is different from plain ceramic.