Oh please, you're still stuck on that "health risk" myth? Iron pans have been used in households worldwide without causing widespread iron poisoning. It is highly unlikely for an average person to ingest harmful levels of dietary iron from cookware. The human body has a natural mechanism to regulate iron absorption, which makes it impossible to overdose on the metal through food alone. In fact, studies have shown that only individuals with specific medical conditions like hereditary hemochromatosis are at risk when exposed to high levels of dietary iron.

As for maintenance, sure, seasoning an iron pan might seem tedious compared to non-stick coatings or stainless steel surfaces but it's a small price to pay considering the benefits such as improved heat retention and distribution that result in better cooked meals with superior flavors due to caramelization. Also, let us not forget about iron pans being environmentally friendly given their durable nature which reduces waste compared to disposing of damaged non-stick coatings or replacing lower quality materials every few years.

Lastly, the "romanticized notion" argument is merely a subjective opinion clouded by fear mongering based on misinformation regarding iron leaching into foods when in reality even acidic substances like tomato sauces do not cause significant health issues due to controlled release over time during cooking processes rather than excessive consumption as suggested through sensationalized headlines.