That’s fair, and as someone who has used cast iron for a long time, I won’t blow a load of smoke up your pants by claiming it’s “super easy!” I mean... it’s not

That’s fair, and as someone who has used cast iron for a long time, I won’t blow a load of smoke up your pants by claiming it’s “super easy!” I mean... it’s not complicated, but it’s also not hard to screw up and that’s a form of difficulty I think. Basically you can’t scrape it too much, can’t use soap, and unless the seasoning is very thick you want to be careful with very acidic foods. If you’re like me and like to sear steaks a certain way, it’s worth it, but even I’m not bothering with cast iron just for a fried egg. Cast iron shines most when you need to retain a lot of heat in the pan, otherwise it’s just a lot of effort for no good reason. Non-stick caught on for a reason!