The only snag about cast iron (if you can really call it that) is the seasoning process. "Seasoning" cast iron refers to a process of building up some amount of material, which I'll call a finish on the pan that aids in cooking, creates a semi-nonstick surface on the pan, and protects the cast iron pan against any possible rust.
There are lots of theories on seasoning cast iron, from complex rounds of heating and oiling with different types of vegetable and animal fats, to doing nothing at all. Having tried many of these seasoning processes myself, I feel inspired to write about the flax seed oil method. It's the most durable and straight forward seasoning process that I've found, and the science behind the process agrees.
Step 1: Flax Seed Oil
What that translates to in practical terms is a durable finish, that even after just a few coats and short term heating results in a deep glassy black seasoning on the cast iron that has held up to months of my daily usage and cooking abuse.
As with any other cast iron pan seasoning, You don't want to use soap on the pan when cleaning it, but with this method, I've found that using a mildly abrasive sponge when doing the dishes doesn't seem to affect the finish at all.