I use it for steaks because they are hard to sear in other cookware. The cleanup and seasoning processes make cast iron hard to use for anything else. I plan to get a ceramic one (with iron core) but even if it solves the seasoning process and the cleanup process, it isn't the best to sear steaks in it.
My point is that each tool has its use and in this specific case, cast iron is not the tool for everything.
To sear steak in any pan (not Teflon):
Pat steak dry with paper towel. Brush with thin layer of high-heat oil. Season with coarse salt & fresh cracked pepper. Heat any pan (except Teflon) until Leidenfrost effect occurs. Put steak on pan, wait about 1 minute per 3 oz. Afterward, gently nudge steak with tongs; if it moves freely it's ready to flip, if not leave it on longer. Higher heat will result in more intense charring/crust, but will accelerate the process (will not have a significant effect on cooking of inner meat). After you flip, either reduce the heat halfway through cooking (won't work with cast iron) or plan to remove meat about 3/4 way through cook time. Remove to cutting board and rest 10 minutes [per lb]. Serve.
A dry surface + oil + very hot pan + wait until there's a crust is the secret to never getting the steak stuck. The oil ensures uniform heating and good heat transfer which will result in a more uniform crust and less sticking. You can go without oil but it can still stick if the steak wasn't dry enough or your pan wasn't hot enough or the surface is scratched. You could use butter but it'll burn.
https://www.wasserstrom.com/restaurant-supplies-equipment/pa...
These pans are pre-seasoned and ready for use.
I feel like carbon steel is the biggest secret that people outside the restaurant biz are oblivious to. I have cast iron, but my carbon steel gets used much, much more.
Stainless steel is perfect for searing. Easier to maintain than cast iron too.
A well seasoned cast iron pan lets me move the steak or burger round and build up a nice coat on it.