[Coda]

It does require specific maintenance -- it has to be seasoned periodically or else it loses its nonstick qualities and is susceptible to rust. And you shouldn't use detergent on it, or else you have to re-season it afterward. (But of course, if you've got a particularly yucky cast iron item, you may just have to do that.)

But unlike Teflon, you don't have to worry about scratching the finish off of cast iron cookware. If you do somehow scratch it off, all you have to do is season it, and it's as good as new. Cast iron cookware is darn near invulnerable, and cast iron pieces from the 1800s are still perfectly good today.

And under normal use, you shouldn't NEED to use detergents on it, because you can wash it with hot water and a sponge or brush. (Convenient trick: while it's still hot from use, pour some water in it and watch it boil off the residue on the bottom!)

Of course, within its usable lifetime, Teflon-coated cookware is ridiculously convenient. It's substantially lighter in weight, it doesn't require any special maintenance, and you can throw it in your dishwasher for cleaning. But it's not going to last for 200 years.