I own about 50 or 60 pieces of cast iron cookware, some older, some newer. I use about 10 pieces regularly. 2 #10 skillets, 1 is Mom's, a Griswold from the '40s, my Lodge from the '70s. Both cook like teflon pans, soap never touches them. One of the things you never see is the glass lids that were sold with them--I found 2 at an antique store. For smothering cabbage, kale or simmering chili they work great. Lodge makes a little plastic scraper sold in a 2 pack. http://shop.lodgemfg.com/indoor-acce...n-scrapers.asp
I have a Lodge #8 pot from the '30s with lid. Bottom of the pot has scallops where a smoke ring would be. Makes really good chili, spaghetti or stew. Clean cast iron? Run hot water in it, hot as you can get it. If it has food stuck to the bottom, let it sit for a while to soften. Then use a plastic scraper and wipe the pan dry. Both my grandmothers saved their newspapers. That's what they wiped their cast iron with. Here's a site you can refer to for anything cast iron. Its interesting reading. Shows how to restore and season cast iron. I've done this process a hundred times for some of mine and resurrecting friends and neighbors cast iron. At the camp, I have a 10 quart stew pot, a 14 inch spider, 2 quart bean pot and a #10 Lodge I picked up off the curb and restored. I love cast iron and rather use it than my $1000 Nutristahl stuff.
http://www.castironcollector.com/