It’s pretty hard to ruin good cast iron. A good cast iron pan could spend a year at the bottom of a lake and all it would need is a good scrub and reseason to be good to go again.
About the only thing I’ve seen that makes them completely irrecoverable is when people use them to melt lead. Also you can crack the cheap ones in half with thermal shock.
Tampons have been used to manage menstruation for thousands of years. In the 1800s they first started trying to used them for bullet wounds. So they weren’t invented for bullet wounds.
Also, just to be clear, don’t stick a tampon in a bullet wound. They are not at all an effective dressing. In all cases you are far better off just holding a wad of gauze or similar over the wound and applying pressure. A tampon isn’t large enough and doesn’t go deep enough to do any good as packing.
My new excuse is, “I only know linux, I don’t know anything about windows.”
You definitely don’t need to oil it after every use. The main reason for applying oil is to keep it from rusting while it sits. If you just use it at least once a week then that rust isn’t a concern. Even if it did rust you can just scrub the rust off before you use it.
There is all sorts of special care you can do to cast iron if you really get into it. But if you really don’t care then you can just use it and wash it exactly like any other pan without issue. The whole soap thing is a myth now a days because modern soaps don’t contain lye anymore. Soap is entirely unnecessary in cast iron but it won’t hurt it. Seasoning is adequately acheived just by actually cooking with it. You really don’t need any special process to season it unless you deliberately stripped off all the old seasoning. You can cook acidic foods in it without issue. I do tomato sauce in mine all the time.
Coated pans require way more care. At least I can use proper metal utensils in my cast iron.