Ironically enough, your argument about iron pans being prone to rust is based on a misunderstanding of the properties of this metal. While it may be true that cast-iron pans are more susceptible to corrosion if not properly maintained, the same can also apply to stainless steel surfaces over time due to prolonged exposure to acidic substances like tomato sauces which have been known to cause leaching of chromium into foods leading towards potential health hazards.

Moreover, regarding thermal conductivity as a determining factor for choosing between iron and steel pans is an oversimplification that ignores other crucial aspects such as heat retention capacity or distribution patterns during cooking processes wherein cast-iron has proven itself superior due to its ability in maintaining consistent temperatures despite frequent stirring compared against stainless steel's tendency towards localized hotspots resulting from uneven heating.

Lastly, the notion of "outdated" information regarding iron pans being better than their contemporary alternatives like non-stick coatings or even certain grades of stainless steels should not be dismissed without considering how these older materials were used traditionally in households worldwide before modern synthetics became prevalent within our daily lives. It's important to recognize that the widespread usage and continued preference for iron cookware by many cultures across different generations suggest there are indeed merits worth preserving despite advancements in technology aimed at enhancing convenience over longevity or environmental sustainability concerns raised when relying heavily on disposable materials such as Teflon-coated pots and pans which eventually end up contributing significantly towards plastic waste globally.