I have three Lodge cast iron skillets, an 8", 10", and 12". I love them all. Some things I've learned through the years using them:
-Season the pan according to package directions as soon as you get it home, before you cook in it.
-When you clean it, it's best to clean it HOT, as soon as you're done cooking. Plate your food, or if it's a lot, place it on a serving plate or platter. Hit the hot pan with about 1/4 c COLD water, and scrub like mad, tilting the pan to keep the now hot water (the residual heat of the pan will heat the water quickly) from scalding your fingers. This takes a bit of getting used to, but once you do, it's automatic. Once the pan is clean, rinse, and place it back on the burner to dry over heat. This drives all the moisture from the pores in the metal to prevent rust.
-I ALWAYS reseason my cast iron as soon as I've dried it, by rubbing a little crisco all over the pan.
-I've found that even when I reseason the pan after each use, and I still have problems with sticking and/or rust (gotta teach my in-laws NOT to use soap in my skillets), then some deep- and pan-frying sessions are called for. Chicken Fried Steak, Fried Chicken, Fried Catfish, etc., will work wonders for helping to add to the seasoning of a skillet. It also makes cleaning a snap. Remember to follow-through with drying the pan on heat and rubbing a little Crisco all over it.
-I store my pans nested together to save on storage space. However, you'll want to put some cardboard between the pans to cushion the seasoning coat (don't want to scrape it off), and prevent contact rusting if there's any moisture in there.