People have used iron pots and skillets for centuries. For the money, they are still the most durable and least expensive you can buy. All the rumors you have heard about it enriching your health with added iron going into your food are TRUE. There is a study published in 1986 in the Journal of the American Dietetic Association. They measured the amount of iron in foods before and after they were cooked in iron skillets. At minimum, the foods doubled in iron – and yes, this is the same iron that is in our body that is a nutritional requirement. Foods with higher acid, like tomatoes, or foods that required more stirring and longer cooking times had more too. Applesauce went from 0.35 mg of iron per 3 oz. to 7.38 mg! Spaghetti sauce from 0.61 mg to 5.77 mg per 3 oz.
Do you have an old rusty skillet grandma gave you? All you need to do to bring it back to life is some steel wool and vegetable oil. Scrub it really well to remove the rust, then brush it all over, inside and out handles included, with vegetable oil. Put it in a 250 degree oven for 2 hours. Put a cookie sheet under it to catch any drips. Viola! Good as new.
To season a new pan, brush it with oil and put it in the oven at 300 degrees for 30 minutes. To keep it seasoned, clean it with hot water, by hand, and brush it with oil on the inside before putting it away. It is pretty much non-stick at this point and will last long enough for you to pass it on to your children.