I've found that cast iron skillets are a whole bunch better if you don't get obsessive about cleaning them. I don't mind if there's a few bits of burned food sticking to my CI pan after I've scrubbed it with a nylon pad and warm water. The bits are already cooked enough that there's nothing there for bacteria to eat, and it doesn't affect the next use and will probably come off next time I use it and clean it.
I'm ordinarily picky about small things but my CI pan is not one of them. What I like about CI pans is that they're indestructible and they're low maintenance as long as you keep them away from soap.
I sometimes use soap on my CI skillet if it gets particularly bad, but again I don't obsess over it, nor do I season it. The next few times I use it, it won't be as nonstick as it usually is but it eventually recovers after a few uses.
I'm amazed that the (probably) first nonstick pan ever invented is still a contender for being one of the best.
Note that the iron age began at least 1000 BCE. I don't know how long iron technology took to progress to the ability to make CI skillets like we use today but they are surely several hundred years old or maybe a lot longer since we've been able to make these remarkable pans.
And still a contender! Take that, Teflon!