I find cast iron extremely easy to care for - I basically just heat it up then scrub it under hot water. If you cook meat in stainless, it seems to take a hell

I find cast iron extremely easy to care for - I basically just heat it up then scrub it under hot water. If you cook meat in stainless, it seems to take a hell of a lot more effort to clean off any residue. When cast iron is brand new it can take a bit of work, but not a terrible amount - most of the "seasoning" happens just by using it. The two main downsides are things I actually like - the weight, and the lack of even heat distribution.