I just have to say, because of this thread, I have been using the cast-iron skillet a lot more lately and love it. I am beginning to think I might just toss the non-stick stuff in the garbage!
When I was in the Navy we cooked on steel cooktops, and the food didn't stick. I wasn't a cook, but one of the grunts that helped cook. But they didn't have any fancy cookware, and made a lot of food for us. I think it has to do with how they seasoned the grills much like we do with cast iron cookware.
Have you tried to cook eggs in the cast iron cookware? I'm thinking of something like an omelet, sunny side up or over easy that would normally stick to pans without non-stick coatings or a lot of oil. That would be a good test of your seasoning skills.