Not the person you're replying to, but here's my $0.02. We have a couple stainless frying pans that we've had for a long time, and I've never been much a fan of them. I find they stick pretty bad no matter what procedures you use. Our main pan is a 12" cast iron that I smoothed out the bottom cool surface with a flapper wheel on an angle grinder. It's been used thousands of times over at least a decade and never gives me any trouble. I usually clean it with a stainless steel scrubber and hot water, and then either wipe it clean with a paper towel, or just put it on a burner on low to dry out. I'm not afraid to use soap if needed, but I find it rarely is. We also cook anything in it, including tomato sauce or whatever, and have never had a problem related to that. I find that most of the conventional wisdom around cast iron is just a bunch of voodoo. Just use it and don't worry about it. Beyond the cast iron, we have some ceramic coated cast iron dutch ovens/pots (including a real Le Crueset and a couple knock offs) and stainless steel pots. I'm real happy with our setup. No teflon, no grief, lots of thermal mass for even cooking. I don't feel like we've had to make a tradeoff. With the right equipment, it's really all upside from my point of view.

I can second your advice about the cast iron. A lot of people are too precious about these things.

I use mine daily for anything and everything. I wash it with Dawn. It continues to work as well as any cast iron I have ever seen.

Apparently the "don't use soap on it" advice stems from the era of harsher lye based soaps.

thank you, i will follow this advice

Not a cooking enthusiast but you should not put cast iron in the dishwasher. Heat some water in the pan, add a tiny drop of soap and use a spatula to scrape off any residue. Once dry add some oil (otherwise it will rust)

I have never been able to figure out stainless steel on the other hand. Apparently the trick is getting to the right temperature but I have never gotten it to work.

On the health side, Teflon pans used to be considered totally safe until they were not. Now they are considered safe again as they no longer use PFOA. Burnt oil and iron oxide might not be ideal either but at least it isn't novel to humans as it has been used for thousands of years. Unfortunately, difficult to get hard science on such subjects as it would have extremely large studies conducted over large periods of time to overcome the noise. In any case there are probably far more impactful decisions in life than which kind of pan to use.

Stainless, when used properly, won't have hard-stuck burnt oil on it. They clean up nicely by just boiling some water in it and then a light scrub-- no need for dishwasher.

Worst case-- you've gone too high in temperature for too long and you need some bon-ami.

Cast iron is intentionally seasoned with oxidized cooking oil to make it non stick, and that should not be cleaned off.

Stainless is pretty easy to get totally clean with steel wool and/or scotchbrite pad sponges.

And Barkeeper's Friend makes it easy to polish up stainless if you like it to look fresh. I find it's mostly cosmetic, but I still do it a few times a year.

A weak acid (tomato paste, dilute vinegar, ...) will help with burned-on stuff, but the real trick is just good, hard scrubbing with an abrasive (steel wool or similar).