The cast iron is a pain to maintain though

I wash mine after use. Most frequent task: scrambling eggs. Also baking (bread, rolls, pizza), frying, saute.

Wash: a few drops of detergent and hot water immediately after cooking. Let sit while I eat. Scrub out with a brush, invert to dry.

Wipe with oil (I prefer flax, there are many other options).

Store on lower oven rack when not in use, inverted. Seasons whilst baking generally.

Once a month or two, or when the finish is looking grotty, I'll give it a good oil rub all over, and park it in the oven at 230C / 450F for 60--90 minutes, and allow to cool for 30--60 minutes after (depending on whether I need to use the oven). Like new.

Teflon is the best it'll ever be the day you get it from the shop. Cast iron only improves with age. My oldest pan is ~70 years old (a family hand-me-down), the newest has a few decades on it. All will undoubtedly outlast me.

It really isn't. I stopped trying to keep it looking perfectly seasoned and it performs just as well.