One of the funniest cases of "dude who clearly doesn't know what he's talking about" was when Reddit had its site-wide fascination with buying cast iron pans.
Dude who had clearly jumped from "they're great!" to full consumer cult was trying to convince people that you'd never, ever see non-stick pans in a professional kitchen and you should throw out all your non-stick pans and get cast iron instead.
Now, I can't speak for *every* professional kitchen, but I've still worked in *a lot* of professional kitchens, from frou frou to industrial to midbrow to fast food, and even in the high end kitchens there's a lot of non-stick.
Generally cast iron, in a working kitchen, is reserved for items that either need it because the chef wants that specific sear from an absurdly hot pan, it's going to be served to the customer in the pan (so the pan is part of the presentation), or it needs to go in the oven.
Also most of the things cast iron is perfect for stainless steel is good enough with the added bonus that the new kid in the dish pit isn't going to cause hours of extra work by accident because no one got around to teaching them how to handle the cast iron yet.
But, yeah, cast iron is pretty sweet if you're willing to put the work into maintaining it.
