I use my cast iron pretty much weekly. Cleaning is no problem at all if they're properly seasoned and you have a scrubby pad.
We don't scrub ours.
Just wipe it out with a damp dish rag. Lightly re-oil with a paper towel and veg oil.
No rust. Blackens over time.
The last pan i bought was pre-seasoned so already pretty black. We don't' have to do much oiling with it after a wiping out.
The same process applies for our wok. It was not pre-seasoned though so we have to oil it more or it does rust around some edges.
Note that stainless steel DOES rust. It is a common misconception that it doesn't.
Stainless steel doesn't STAIN (very easily).
That being said, some grades of SS rust faster than others.
Aluminum doesn't rust.
Many SS pots have an aluminum or chromium oxide finish (i.e. a nonrusting metal blend; also good for heat transfer), but it is hard to tell exactly what the mix and blends are such that some pots could rust under simple conditions (like our wok which is SS but not oxide coated) yet others do not (like our Paderno).
