The cast iron thing is good.
Never really embraced it until recently.
The wife is brutal on pots and pans.....overheats 'em and kills 'em.

So I bought her the last pan I will ever buy her, a couple of years ago....12" Lodge frying pan.It's very well seasoned now.
Cleanup is with salt, cooking oil and a paper soap and water.
Kosher salt seems to work the best....coarser.

For a tough clean up I will put some warm water in it which will reveal any organics that didn't get taken out on the first pass.

For a good 2 channel temp monitor it's Thermoworks "Smoke" or Maverick 732, 733 or 735

Do not submerge cables in water for cleaning...use rubbing alcohol on tips....done.