https://www.youtube.com/watch?v=gYlKkG1A7yk
In Jaques Pepin's well known video on making classical french omelets, he laments that he uses a non-stick pan because his carbon steel omelet pan isn't in the proper condition to make a proper french omelet. I guarantee you that Pepin has better pan and utensil technique than damn near anyone you'll meet in your life, but a surface for that dish requires babying.
There are good reasons that the only place you'll see cast iron skillets in a commercial kitchen is for cute presentations. They work decently for home cooks in many circumstances but they're too inconvenient to replaces the trusty commercial aluminum sautee pan as the classic blunt instrument, and not precise enough to perform the more specialized duties of commercial nonstick and carbon steel pans.
I have a cheap 10" Lodge skillet that we use for everything. It pretty much lives on the stovetop. We make omelets every morning, wash it off, and put back on the stove to dry. Quesadillas at lunch. Red sauce for dinner. Potato gratin. Pineapple upside-down cake. You name it, it goes in the skillet, often without any oil.
The only time I ever have trouble with stuff sticking is after several days in a row of tomatoes or similar. Acidic stuff like that does damage the seasoning, and if you let it sit it will stick. Other than that, stuff comes right off even after hours of sitting around.
So many people seem to think you have to baby these skillets, and that's just not been my experience at all. It's not as nonstick as a brand-new teflon pan, but it's better than that same pan will be after 6 months, and if I damage the seasoning on my cast iron it really does repair itself through normal cooking (with a bit of extra oil in the meantime).