nobody is paying 35 for a cast iron anything. thankfully, theres enough retards like you that can't figure them out that the local thrift shops will always have them for 5 or less. if you want to not be a fag and get some use out of it, understand that cast iron cooking advice is given on a continuum from  > sell it to > ritualistically worship it with a pre and post cook seasoning routine just use a fat in it, like butter, lard, or an oil of your preference, and then cook like normal. use a little water and a dedicated sponge after to clean it out. i also have a carbon straight edge that i use to clean the sides and scrape up bits. if you just do that for a month itll have a respectable sheen. tomatoes strip that anyways, so you'll constantly be building back up its sheen. just read some of the instructions that come with those "nonstick" pans you want to purchase. the smoke from them above a certain range kills small animals.
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