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Re:Chemistry of Cast-Iron Seasoning (2010) by nycticorax on Sunday January 10, 2021 @01:08PM (#25717476)
Not sure where you're writing from, but it's very common in the US. This article (https://www.thekitchn.com/why-you-should-almost-never-use-th...) quotes someone who works for an appliance store in Cincinnati who says it's difficult to sell an oven without that feature. And as others have said, every oven I have every owned (or that my parents owned when I was around and capable of forming memories) has been self-cleaning.

Maybe it sounds fancier than it is? Is not like it has a little robot that cleans the oven. It's just a mode where the oven can get the internal temperature very high (up to 1000 degrees F according to that article) that just incinerates any organic material stuck to the oven walls.

Re:Chemistry of Cast-Iron Seasoning (2010) by saiya-jin on Sunday January 10, 2021 @05:26PM (#25720792)
Its not fancy, but I guess it requires a bit more resilient engineering/materials than 250C ovens. Its definitely not a norm in budget/medium priced ovens in Europe, even for new. I mean brands like Bosch mostly don't have it here, I never had one (house, 2 apartments, couple of rental apartments all with full kitchen, kitchen < 10 years old).
Re:Chemistry of Cast-Iron Seasoning (2010) by rrrrrrrrrrrryan on Monday January 11, 2021 @06:11PM (#25739317)
Do you guys use electric ovens?

Most ovens in the U.S. burn natural gas, which burns at 1000 degrees F (which is the self-cleaning temperature).

Re:Chemistry of Cast-Iron Seasoning (2010) by astura on Sunday January 10, 2021 @05:42PM (#25720978)
In my experience it was fairly uncommon 30+ years ago, but common today.