Those of us from the Deep South love our cast iron ... skillets, bakers, dutch ovens, cornbread sticks, muffin pans, etc. Many things, cornbread chief among them, are close to impossible to cook correctly without them. There are two disadvantages to uncoated cast iron that I know of. One, you absolutely cannot cook anything sweet in them or whatever you bake in them after that will stick. Secondly, you cannot cook very acidic things in them, without risking a metallic taste developing. You can cook something acidic very, very briefly without a problem, however.
If you go with plain cast iron, especially if you use them for baking or frying, remember that they do not like water or soap. Instead, after use, wipe them out thoroughly and perhaps add a bit of oil and put them away. If, after several years use, they develop a sort of burned crust that becomes excessive, the classic way to deal with that was to put them in the fireplace and "burn them out" about once every 3-4 years. Then, clean them up good and re-oil them and you are good to go for several more years.