I have lots of Lodge cast iron products. Skillets, flat-bottomed dutch ovens (for oven use), camp dutch ovens (for use with charcoal), griddles, and a few other speciality items.
I've cooked with them for years and enjoy them. Sometimes searing meat will leave crud on the bottom, but I just add hot water and boil it up to soften the crud before scraping it off, cleaning the surface (with chainmail scrubber, paper towel, crumpled foil, or course salt). I use plastic and metal spatulas - so long as it isn't pointy or real sharp. I really don't pamper the cast iron.
I do always clean and wipe with vegetable oil while warm (not hot! ... always inside, sometimes inside & outside) and then heat the oil a bit before storing away.
There are lots of online sources of how to cook with and care for cast iron.
Here is a review that looked as several brands of skillets:
https://thewirecutter.com/reviews/best-cast-iron-skillet/Oh, but I still prefer/use a teflon pan when making scrambled eggs.