Cast iron is low maintenance, just don't over think the seasoning thing and don't cook overly acidic things. Cook with oil, clean with soap and hot water (use a plastic scraper if you need to...), dry on the stove and once dry wipe with a paper towel you put a little drop of oil on. Wait until the oil just smokes and turn it off. Done. Takes 1min tops. You can use steel utensils, just don't go scratching at it when cleaning with a wire brush.

Just get used to the imperfect surface, its not going to be perfect, it may get to be smooth and black one day, but even my nearly hundred year old skillet I've gotten through my family sometimes gets a scratch or a flake off. Its self correcting the more you use it.

If that's still too much "maintenance" try a nice enameled cast iron skillet or pot from le creuset. Don't cheap out. These are fantastic, aren't bothered by acidic foods, and still have the same nice heat holding properties of seasoned iron. Really love these. Don't use steel utensils or bang them around the edges with sticks and they last forever, or at least long enough you feel the cost was well worth it. My mother in law had hers, used, for nearly 25 years before the enamel flaked, and she didn't bother treating it nice (scrubbed, used metal utensils, etc).