I am European, and cast iron is not used much here (outside of dutch ovens obviously), and neither is carbon steel. To be completely honest, on this side of the altantic we are all a little puzzled as to why y'all like cast iron so much.

I have one non-stick pan for omelettes and fish, a seldom used dutch oven for stews, and I can do everything else with straight stainless steel so it all goes in the wash (except the valve of my pressure cooker).

Even my forged Wüsthof knife goes in.

I like my wood chopping board, but rarely use it because of the hassle of cleaning it. Machine-washed plastic boards don't stink, so that's what I use most days.