Couldn't live without our cast iron cookware. We have lots of different pieces, each with its own assigned task...my preference.
One of the ones I love the most is a huge, deep (at least 4 inches) skillet that is to-die-for when it comes to frying chicken. That's its primary task.
Another one is a standard skillet, no high sides, that is probably about 9 inches in diameter and is my go-to pan for cornbread. Actually, I think it's a federal law that requires that cornbread be made in a cast iron skillet. The subsection of that law is that cornbread be made with lard or bacon fat.
Those two pieces are well over 100-years-old and I wouldn't part with them for anything.
We have many other pieces that are newer and, over time, have become nicely seasoned and perform much like any Teflon-coated piece of cookware.
Andy's advice is spot on, along with GotGarlic's comment about waiting to clean cast iron. Most of the time, especially with well-seasoned pieces, cleaning is just about as easy as cleaning commercially-made nonstick pots/pans.
Go out and get your first piece and enjoy it. If you fall in love with it like most of us, you'll soon be looking for more.
P.S. I see you live in NYC. Well, then, cast iron can do double duty...it can also serve as an effective weapon. One slug with a cast iron skillet and the recipient will have a headache to remember.