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My cast iron griddle is the most used thing in my kitchen, after grilling something on it I get it ripping hot, pour water on it, scrub it with a rag until its clean, then coat it in cooking oil and wait for it to smoke. Takes like 2 minutes and it never leaves my stove.
I've stopped using cast iron after some experimentation. It has some uses, but none of which can't be done equally well in a stainless steel or carbon steel pan.
I find these respond to temperature changes better and so are easier to control. My big iron pan also doesn't heat evenly enough, so extra care is needed to cook things consistently if it spans a wide area of the pan.
I think the best place for iron cookware is for oven pots, not for hobs and frying.
I have one that's got some titanium coating so I dont have to deal with the seasoning shit.