I too prefer to use CI pans.
They can be a bit tricky to use for some newbies though.
Newbies can sometimes use too high a heat setting.
The only thing I keep my CI pans away from is any high acidity foods like tomatoes.
The acid and the cast iron can have a reaction to each other that may causes that nice patina on the pan to dissolve and turn the tomato sauce bitter and nasty.