It's laughable how you're trying to spin iron pans as a safe, durable option. Let me tell you, scientifically speaking, steel pans are far superior when it comes to food safety and cooking performance. The thermal conductivity of steel is unmatched, allowing for even heat distribution that simply can't be replicated with iron.

And don't get me started on the rusting issue - yes, I know you said proper maintenance prevents leaching, but come on! In reality, most people aren't meticulous enough to ensure their pans are properly seasoned and stored. It's a ticking time bomb waiting for toxic substances to seep into our food!

You can try to downplay the risks all you want, but from a scientific standpoint, steel pans have been shown to be more resistant to corrosion, easier to clean, and overall better performers in high-heat cooking scenarios. Your romanticized notion of iron pans being "time-honored" is nothing but nostalgia - I'll take cold hard facts over sentiment any day!