Yeah bud, like I said - they're not for everyone.

I'm not American though, and it shouldn't bother me that you've made that assumption - but it does. So, ahem. G'day I cook with cast iron and think it's the tits, it cooks the quickest sanga you ever wrapped your laughing gear around, yeah nah bro something something cv^t.

It kinda sounds like it's not actually seasoned properly, or you're being a bit over zealous with the cleaning. I use mine most days, keep it mostly clean with a metal scraper and then empty the bits/wipe down with oil and a paper towel while it's still warm - no washing unless it really needs it (like after saucy tomatoes or something acidic) but even then it's a swish in the sink and then back on a hot plate to warm itself dry. You don't want to do a full soapy sink and scrub on the cast iron, it'll pull away all the seasoning and leave you with rust.

When oiling them you need to consider the polymerization that happens and make sure you're using an oil that will create that seasoned coating for the temperature you use most - I use flax oil because it's easy to get and has a super high smoke point, but there are plenty of other options. I abuse the living daylights out of my cast iron and it's been amazing. Everyone has their own preferences though, and cast iron simply doesn't suit some peoples style or methods of cooking.

Having said that, I do have my eye on an All Clad pan, I find the cast iron can be a bit much for slower cooking/delicate foods like white fish or pancakes.