TLDR

• There's a time and place for non-stick pans and the lining isn't as bad for people as it used to be, but it's still bad for the environment. Do your best to make it last.
• Non-nonstick pans are easy to use you just need to shift your habits a tiny bit. They also afford you many more mistakes.
• Expanding your cookware (assuming you have the means) is rewarding and fun.

For a long time my cast iron had issues with its factory seasoning flaking any time I used it, so I didn't use it much. Fairly recently, however, I just sanded all the factory seasoning completely off, washed it real well. Now I just put a tiny bit of food grade flaxseed oil on it before I put it away and don't worry about whether it's "properly" seasoned.