I love cast iron. The old black skillets and dutch oven I've had for decades are my favorite tools in the kitchen, the indispensables. I fry in them, I pan-broil steaks in them, I make stews and beans in the dutch oven. You can put a scintilla of flame under it and keep a slow simmer going for hours without scorching, if you pay reasonable attention. Here, from the Cooks Illustrated Web site is a consideration of noble cast-iron cookware.
My wife tells a funny story about a time long ago when she was working in a store that handled cookware. A young woman came in looking for cast iron. When they showed her the new stuff, all gray, the woman said no, no, she wanted black cast-iron pots like her mother had. She learned you have to work for that look.