Come on! You're trying to downplay the risks associated with iron pans? Don't try to sugarcoat it - even if the amounts leached from acidic dishes seem negligible, why take that risk at all?! With steel pans, I don't have to worry about toxic substances seeping into my food. And let's not forget about maintenance; who wants to constantly season and re-season their pan? It's a hassle! Steel pans are low-fuss, easy to clean, and cook just as well (if not better). You can keep romanticizing over iron pans' "time-honored" charm, but I'll take practicality and peace of mind any day. Durability means nothing if it comes at the cost of my health!