Consider yourself castigated.
I saw it too (and wondered how you could be so blasé about details).
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You do not have to fuss over the details, that’s just something cast iron bros want. From Lodge, one of the largest manufacturer’s of cast iron cookware (bolding mine):
3-Step Cast Iron Cleaning Method
Step 1
Wash
Wash your cast iron cookware by hand. You can use a small amount of soap. If needed, use a pan scraper for stuck on food. For stubborn, stuck-on food, simmer a little water for 3-5 minutes, then use the scraper after the pan has cooled. Our Seasoning Care Kit has everything you need to wash and care for cast iron the right way.
https://www.lodgecastiron.com/discover/cleaning-and-care/cast-iron/how-clean-cast-iron
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Yeah. You have to fuss a bit if you want that glass-slick finish that an egg will slide off of. But most of the time it takes less work to clean the cast iron, heat it up, and give it some oil than cleaning the stainless steel.
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Heh, that’s exactly my method, now that I’ve given up on trying to make my cast irons nonstick. I don’t mind letting stickier food residue soak for awhile if need be.
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Just put it in the dishwasher.
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Spray it with oven cleaner?
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Kill goblins with it?
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They do look pretty abrasive.
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We bought ours a few decades back and I don’t know if this big knowledge around how to season it was known at the time. It certainly wasn’t communicated to us.
Still look practically new despite almost daily use and cook fine. Does an egg stick? Yep. That’s why I have a tiny little teflon pan for eggs. Everything else goes in the cast iron. It’s not that hard to clean.
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I have a giant pumpkin shaped cast iron pot, bought it on a lark but i’ve wanted to use it and havent out of fear of ruining it. I guess i should just use it with the intention of abusing it and hope it holds up 
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You want to make stew in it. We had a cast iron cauldron at the cottage when I was a child (my sister has it now), and it was the best beef stew in the world.
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Might need to be mushroom or veggie stews for us since we try to stay with vegan preparations while cooking at home 
but i do make a mean chana masala
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Yeah, I’m vegetarian, vegan when I can. I do love a chana masala myself. A restaurant near me has a “Gandhi’s Pick” section on the menu, which is vegan, and they have this matar mushroom that is to die for.
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I have not had such a dish but my interest is piqued, I’ll need to find a good recipe to try out!
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Mushrooms and peas in a cashew sauce. From their menu;
Ontario grown mushrooms and green peas tossed in a creamy korma blend of cashews, tomatoes, and black peppers
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That same sauce does well over pasta as well, not just rice.
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Thanks; I’ll keep that in mind.
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My parents had some cast iron pans, and fried eggs all the time. The trick is to save the grease when you fry bacon, then fry the eggs in a gob of that. You can save the bacon grease in an empty frozen orange juice can.
At least you could when the juice cans were all metal. Didn’t work when they changed to cardboard with metal ends. Which I found out the hard way.
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We use suitably, not overly, smol glass jars who still have their lids.
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