Don't overthink it. Look up America's Test Kitchen videos on cast iron pans. They probably have one to recommend the best one for the $$ and how to take care of

Don't overthink it. Look up America's Test Kitchen videos on cast iron pans. They probably have one to recommend the best one for the $$ and how to take care of it. I have an old school cast iron skillet and pot. I wish I'd watched videos because newer types of cast iron apparently has a smooth finish and is thinner and lighter. When new, I washed it with soap and water, dried it, added a nice and thin layer of olive oil all around wiped it with a kitchen towel to take off the excess, then baked it for half an hour. Let it cool. Repeated that once or twice. You can even just heat it on a stove top. Once I'm done cooking something, I rinse scrub and rinse with warm water to get all the food off and add a touch of oil. A little goes a long way. That's all, really. It isn't complicated or particularly laborious. It just weighs a fair bit - it'll take your hands a couple of weeks to get stronger and then you won't care.