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True but needing all kinds of special treatment and equipment just for one pan type is a pain
You don't need any special equipment. Chain mail is useful to have in general though (not just for cast iron), but not mandatory.
People overdo it to be honest. I just stopped caring and started using dish soap. Zero problems whatsoever. So it’s not more work than a regular pan.
I've hit upon the technique of just storing my cast iron pan in the oven. After using it, I wash it gently with dish soap to get the food/oil off, dry it, and put it back in the oven, maybe with a light wipe of oil. That way, it gets seasoned incidentally every time I bake something. It's super easy, and stays nice and shiny now.
It doesn't need any special treatment. I season my cast iron pans no more than a few times a year, and usually only because I did something dumb like making tomato sauce in it instead of using the stainless steel pan. There is a minimum skill level, but the bar isn't high at all.
I don't even remember the last time I seasoned mine. Definitely not even once a year.
Once your pan is seasoned it takes so little care. Just give it a fast hand wash like any non stick pan. Dish soaps used to be bad but these days they're gentle enough to not be a problem.
To me, what is a pain is having to buy a pan every couple years. Or getting a new non stick pan and having roommates use metal on it when I specifically said not to.
The durability of cast iron makes it less fuss, imo.
Yeah the durability is the greatest thing. I can use metal spatulas and scrape away. No need to baby it, it's literally a hunk of metal. I don't even give a shit how the seasoning looks anymore, if food doesn't stick badly it's all good.