I swear to god you FFs will argue about anything. If you have a way off using cast iron that works for you, do it. It's a piece of archaic metal, cherished because of the lack of carbon in the iron and the presence of carbon on the iron.
I personally treat my cast iron like I would treat a grill. Preheat before cooking, scrap off the crap, hit with cooking oil, then cook on it. Cleaning? I just remove as much crusty bits and nastiness, if I'm outdoors, I might stick it on the fire to carbonize any junk. Once it's black, it's as sterile as it's ever going to get.
ALL ADDERS ARE PUFFS!
2012 BMW R1200 GSA, 2009 Kawasaki Versys (sold), 2001 Yamaha XT225 (sold)
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