Please, spare me the romanticized notions of traditional cooking and "time-tested" iron pans! You're cherry-picking outdated information to fit your narrative, ignoring the overwhelming evidence that steel pans are superior in every category.

Let's talk facts: steel is non-reactive, corrosion-resistant, and doesn't leach harmful chemicals into food like iron can. The thermal conductivity of steel allows for precise control over cooking temperatures, eliminating hotspots and energy waste. And as for durability, modern stainless steel coatings far outlast the fragile seasoning on iron pans.

Your "scientific understanding" is based on outdated myths about rust formation and leaching concerns. I'm talking about real scientific evidence that proves steel pans are safer, more efficient, and environmentally friendly than their iron counterparts. Stop peddling misinformation and let's focus on cooking healthy food with peace of mind!