As a counterpoint, my cardiologist suggested I get an Apple watch so I could keep a better eye on things and send him any questionable ECGs. At least some doctors seem to think there are positives.
For folks having issues with food sticking to cast iron or carbon steel, try learning to cook on stainless. It's much more prone to sticking, but if you can get the technique down well enough to not have eggs stick on stainless then switch to cast it's a walk in the park.
Gotta be careful with the wire wheel, it's possible to get the surface too smooth and the seasoning won't stick as well. Source: I've stripped and re-seasoned 20+ pans and the one I wire wheeled has never been quite right. People on /r/castiron also advise against it. Even for pans where the sand cast finish was milled smooth from the factory.