Cast Iron is useful in the oven, if the handle is all iron, as well. I’ll fill a huge skillet with stuffed peppers and don’t worry about broiling the tops at 400 degrees F, to crisp the cheese. I use it a lot and, if the seasoning gets thick or picks up odors, toss it in the low coals of a fire to burn off everything. A quick fine sanding, wash and it’s ready for re-seasoning. Here’s the real secret: season with flax seed oil. Flax seed is the food version of Linseed. The properly seasoned pan will withstand scrubbing with a bit of soap and the varnish-like coating is tough enough to remain.
You’ll either need to perform this outside, on a camp stove, or better in an oven that has an exhaust fan/vent to the outdoors. The bare iron is warmed and brushed, using a paper towel, with Flax seed oil, put in a hot oven, 450+ degrees F until it smokes off the volatiles. Make sure you’ve got the oven vent on; there will be a lot of smoke! When cool enough to handle, wipe any excess and repeat about three times, until you have a durable varnish=seasoning layer. I like eggs over-easy and they slide around as if the pan were Teflon. I used Canola and other oils, in the past, but Flax seed oil is by far the best.
Sure, if I’m toasting spices for Indian recipes, I’ll switch to bare stainless for dry pan roasting; non-stick doesn’t matter and those spices can flavor the seasoning. That would require hot water and some detergent soap to resolve, maybe baking at 400 F. The seasoning will survive that, but there’s no point asking for work.
Unlike other non-stick pans, cast iron can be rejuvenated once the non-stick coating isn’t working. Show me a commercial non-stick surface which will last over eighty years, and has excellent heat dissipation.