It has more thermal momentum, thus when I am pulling stuff out of my sous vide cooker, it's better at quickly adding char (because the temperature drops less than in carbon steel or anything else).
(The only other reason I use cast iron is for the cases where the pan size is just more practical than my carbon steel pans.)
I will admit that I'm conflicted by this since there's also a distinctive way that my 3.5 kW induction wok cooker chars stuff in a very limited amount of time, but that involves me removing the smoke detectors from my kitchen and the two rooms adjacent.
It's like saying that pure salt has "no added sugars or preservatives" Of course it doesn't, it's salt, not a salt-sugar mixture, and you don't need to add a preservative, it is a preservative.
Colloquially, the word "nation" can mean something as simple as "country", but when you use the term "nation-state", you're going out of your way to invoke the technical definition.
On the other hand, "carbon steel pans" is just what they're called. Can't dunk on me for my metallurgical naivete; gotta take it up with Lodge.
Pushing back on 'DannyBee though: the narrative about cast iron vs. nonstick is easy to understand: nonstick pans are shitty, expensive, and overused; lots of people cook in nonstick exclusively (:scream-emoji:) and don't realize their pans have been worthless for years because the coating is all scuffed up. It's not a health thing so much as a "nonstick pans are evil" thing.