I have several iron skillets, one I inherited about 25 years ago is called a Sizzler Skillet, it's oblong so you can cook your burger or egg in one end and potatoes plus onions in the other. I do love my iron skillets, though don't have as many as I used to, sold the biggest ones as they were too heavy for me to lift any more. My favorite is about 12 inches round, I use it for roasts.
Love being able to start a meal on top of the stove then put it in the oven to finish, like noodle casserole: cook noodles separately, put little olive oil in iron skillet; add tomatoes, peppers, onions, garlic, celery and cook a couple minutes; add mixture of 1/4 cup canned milk and water, half cup shredded cheese, 2 T. cottage cheese, cook til cheese melts, add noodles, grated cheese on top, cook in oven about 30 minutes til brown and crusty on top. Yum!
I wipe the pan out with a paper towel and then rinse immediately after use, while it's still warm, takes all the grease off, then store in the oven til next time.
If you need to re-season an iron skillet, put salt in it while it's hot, swipe it around, then let it cool naturally, then wipe out salt and put it away.