Have had one for many years. I use a piece of stainless steel chainmail to clean it after every use. It takes getting used to how hot it gets (and managing the temperature of the burner to compensate) but I prefer pan frying all my meats in this, as well as vegetables that I want a slight char on.
For most of our day to day, we use Lodge Cast Iron (we have a 5" & 12" skillets). Reasonably priced, and you'll have it FOREVER! You can use them stovetop, throw them in the oven, or even use directly on a campfire grill.