I never knew how awesome cast iron is! (Might be a brag post)
The most used CI is my wife's chicken frier, which gets used 3-4 days a week, and my round flat skillet, which gets used 2-3 times a week, sometimes cooking infamously sticky eggs. I admit I didn't understand the real meaning of non-stick in CI, and it just keeps getting better! Nothing ever sticks to either of these pans any more. And there is no need to reseason.
A few seconds in the sink to get the food off, a quick dry, heat on the stove for a couple minutes while finishing the rest of the dishes, and a little bit of oil.
To anyone frustrated that your CI is sticking ... give it time. They will impress with continued use.