> Sounds like a lot of work to me. In other words, the teflon pan is actually more convenient.

I'm probably being a little nitpicky/contrarian when I say this, but for my cooking style, teflon is actually more.

I cook with large amounts of fat (generally beef fat - tallow and/or suet) every meal, which on Teflon causes a nightmare of a mess to clean. With my cast iron pan, I just wipe off a bit of the excess and let the rest say in the pan, forming a non-stick coating. I've not cooked any eggs in a while, but I reckon (granted, possibly falsely, since I've not tested this) that I would fry one without any special precautions due the amount of grease I cook with in normal times.

So for some people, the cast iron cooking style is actually easier because there is less cleaning.