Second this. I’ve found that a “power soak” works pretty well and makes it feel a little less arduous.
Just bring the dried peas to a boil for a minute and then heat off and soak for an hour (instead of overnight or whatever). I time this so I can walk the dogs while they soak. Then pressure cook – I try to do this on a night when we have leftovers so I’ll just reheat those and eat while they’re cooking – and then blend everything up and I’ve got enough fresh hummus for a week.
Takes about two hours, but fits into my nightly routine very easily at it’s really only 10-15 minutes of active time cooking.
Well-seasoned, smooth bottomed cast iron or carbon steel can be great egg pans. There’s a learning curve but IMO the maintenance isn’t as daunting as many think.
I’ve got a de Buyer carbon steel pan that we use for eggs most mornings; it doesn’t perform identically to a Teflon pan but it’s still very very good. Maintenance is just (1) a drop of oil before the food goes in, (2) quick wipe under the faucet with a dish brush, and (3) dry with a dish cloth before putting away. I’ve had the pan for almost 10 years now and there’s no reason it shouldn’t last the rest of my life (and then some).