OK, but the flip side of this is: why would you ever opt for cast iron over carbon steel? There are reasons --- cast iron retains heat better (though both retain heat better than all other cookware, and the reason cast iron retains more heat is that it's stupid heavy). But most things people use cast iron for in cooking, they should be using carbon steel for (or enamelware) instead. It's just way better.

Pushing back on 'DannyBee though: the narrative about cast iron vs. nonstick is easy to understand: nonstick pans are shitty, expensive, and overused; lots of people cook in nonstick exclusively (:scream-emoji:) and don't realize their pans have been worthless for years because the coating is all scuffed up. It's not a health thing so much as a "nonstick pans are evil" thing.