If it's seasoned properly, it really is non-stick and that makes it trivial to clean without soaking or excessive scrubbing. I've cooked with the same cast iro

If it's seasoned properly, it really is non-stick and that makes it trivial to clean without soaking or excessive scrubbing. I've cooked with the same cast iron pan, daily, for years, and it only gave me trouble when I had a habit of soaking it. At some point I stopped doing that, re-seasoned it, and stuck to just soaping, scrubbing, rinsing, and drying. It's never given me problems since. I only had to be careful what I was using it for while I was still re-seasoning it, and I also haven't needed to re-season it since. (I use enough oil just from my normal cooking.) As far as cooking things like tomato sauce in it, I agree that should be avoided if possible, but the main concern there is damage to the pan, not health. It would take a lot of leaching to get iron poisoning, assuming you don't have hemochromatosis.