I've stopped using cast iron after some experimentation. It has some uses, but none of which can't be done equally well in a stainless steel or carbon steel pan.

I find these respond to temperature changes better and so are easier to control. My big iron pan also doesn't heat evenly enough, so extra care is needed to cook things consistently if it spans a wide area of the pan.

I think the best place for iron cookware is for oven pots, not for hobs and frying.

Let anon go camp in the woods for a week and report back.

Heat cooking oil in the pan until it starts smoking. Hey presto it's seasoned. Tomato will not strip it, nor will soap. Intense scrubbing will.

Cast iron is so easy to care for. Just don't stick it in the dishwasher or let it stay wet after washing.

Once again we are reminded of the fact that 4chan is full of bullshit.