I have a Lodge skillet that belonged to my grandmother. It's seasoned black as night, completely non-stick, and cooks more evenly than anything I've bought new in the last decade. That skillet is the reason I will never go back to anything else.
Why cast iron works
Cast iron holds heat like nothing else. Once it's hot, it stays hot — which means a perfect sear on a steak, an evenly baked skillet cornbread, or a bubbling pan of eggs that doesn't have a single cold spot. It also goes from stovetop to oven without a second thought, which is exactly how I cook.
Seasoning — the simple truth
Seasoning is just baked-on oil. You don't need to do anything fancy. Wash your pan, dry it completely (in a low oven if needed), rub a very thin layer of oil all over it (I use flaxseed or Crisco), then bake it upside down at 450°F for an hour. That's it. Do it once when you buy it, and after that it seasons itself every time you cook with fat.
Caring for it
After cooking, while the pan is still warm, wipe it out with a paper towel or rinse with hot water. A little soap occasionally is fine — the "never use soap" rule is a myth. What you shouldn't do is soak it or let it air dry wet. Dry it on the stove over low heat, rub a tiny drop of oil in while it's warm, and put it away.
A well-cared-for cast iron pan will outlive you. It will outlive your children. It is the single best investment in a kitchen, and I say that without any hesitation.