— Mise en place (Get everything you need prepped)
— Clean as you cook
Get a bunch of small glass dishes and get all the ingredients you need measured, chopped and placed into those dishes. This will make combining them effortless when cooking.
If you've done prep, you'll have some down time while cooking. As you finish using pans and utensils wash them and put them away. By the time you're done cooking you'll also be almost done cleaning—save the pan that needs to soak a bit in the sink.
I use stainless steel mixing bowls, lighter and cheaper than glass and they stack really well. A large cutting board (24x18) helps you work clean.
But curious about any other approaches to "No look" you have!
Toss the cast iron and stainless steel skillets and buy nonstick skillets, cheap or expensive. When they wear out, replace them.
I've gone through more than two sets of cast iron cookware trying to "season" them properly. "Seasoning cast iron" never works, either consistently or well. It is little more than marketing horseshit the iron cookware industry feeds to foodies who cannot resist the perfect skillet they imagine exists on the far side of the hill.
Blasphemy! (As someone raised in the southern US)
In all seriousness, the biggest difference I've found in properly keeping up cast iron is using the right cleaning method.
Water. Or just a bit of highly-diluted dish soap.
I know there's ways to do proper coating (oven clean, etc), but most of the time I just hot fire mine on a gas burner with some oil. Works fine.
Also, there's no way in hell I'd cook cast iron on an electric top. (though I don't have experience with induction)
And finally... cook things with more fat. Bacon in the pan frequently goes a long way towards making it happy.
I ditched my (expensive) non-stick pans two years ago and bought a decent stainless steel pan and a cast iron pan (since then I've also upgraded to SS stockpots and sauce pans).
This was the best thing I've done in the kitchen. My cast iron pan is the best pan I've ever used and is as non-stick as any "non-stick" pan I have used. I cook pancakes, omelets, and fried eggs without any sticking and minimal oil. It is may daily cooker.
My stainless is okay for things like omelets and fried eggs but it takes more skill and understanding of the pan and I still sometimes end up with lots of sticking. But for things like meats, pan sauces, or grilled cheeses I love it.
My advice to any home-cook is to ditch the non-stick pans, buy a cheap 12" cast-iron pan, and a decent SS pan and watch a few videos about using them (e.g., SS pans needs to be heated to the point where the Leidenfrost effect occurs). These two things can transform your cooking and open a world of high-temp searing, pan sauces, and stainless steel tools (I can't stand using plastic spatulas any more, like when I use my teflon coated griddle).
Also, keep Barkeepers Friend on hand for cleaning SS pans (otherwise life is hard)
Tangential anecdote: For a few years in college I had a single cast iron skillet as my only pot or pan. It's all you need to make tacos, soup, noodles, bread, shepherds pie, or a host of other things. Being deep enough to hold a few servings of food for a couple people and being able to go in the oven go a long ways toward its versatility.