The biggest drawback I find with cast iron is the weight. The cleaning, as much as you are supposed to clean it, is generally simplistic. Either just hot water and a light brush or paper.

I good think to know is that any surface that get hot enough will release a bit into the food. Cast iron generally leech iron, stainless steel leech iron, nickel, and chromium, and ceramic leech whatever coating it has similar to non-stick. There has actually been studies done on cast iron on people with iron deficiencies, with gains in haemoglobin concentration.