Burning in the patina and keeping it intact is more effort and requires people being more aware about what they are doing when washing dishes.
I do not believe this is true.
I started cooking with various cast iron pans about a decade ago - initially I was dubious, and it took longer to season in the Lodge than the Le Creuset (both around the 20cm size, normally used on gas). Now they're equally seasoned, and cleaning is typically some hot water, ideally the same night they were used, maybe a very mild detergent, with a nylon scrubbing pad. If I don't get to them until the next day, I may need to run some hot water over them for five minutes, but that's rare.
OTOH I've got a number of non-stick coating woks, that I treat with great care, but are (in the same time period) looking a bit crusty / scratched, despite only using silicon / plastic / wooden utensils, and never running them above a medium heat. That is, treating them much more cautiously than I treat the cast iron.
Granted, I don't do, say, omelettes in a cast iron -- but herb encrusted meat, at very high temperatures, which would challenge a non-stick (teflon or similar) takes about 30s to clean out of the cast iron if I get to it later that night.
If you gonna do dishes, most people gonna use dishwasher soap, particularly if somebody is doing the dishes who doesn't even have a clue about seasoned pans.
But afaik that's a big no-no as it will also wash away to seasoning, that's why usually dry methods like rubbing baking soda/coarse salt are recommended to clean nasty spots without destroying too much of the patina.
Add in the oiling requirement, once finished with cleaning, and that's already two steps required that most people who are only casually into cooking don't really know about.
> I was dubious, and it took longer to season in the Lodge than the Le Creuset
Ain't the Lodge one supposed to be pre-seasoned? At least that's what mine said, I still seasoned it.
https://www.seriouseats.com/how-to-buy-season-clean-maintain...
I got a lot of misinformation about how to maintain an iron skillet. Internet cooking blog trolls had me convinced I should never use soap or else I'd have to scrub it down to bare metal, soak it in oil, and bake it at 500 to restore that precious nonstick coating. Turns out that's bunk and all I needed to do after cooking was wash it, dry it, and spread a little oil over it.