We don't find it any very finicky and have gone basically 100% completely back to using cast iron cookware daily. I don't like using aluminum and prefer not to use teflon. We do have some old family Revereware pots and skillet that we love, but it's harder I think to use than cast iron.
We have an O'Brien #8 dutch oven (missing it's original lid, though), #8 (10") Griswold deep pan (sometimes called a chicken fryer), Griswold #7 griddle (this thing is AWESOME, fits over two burners on our stove and fits our 3-burner Coleman perfect), a couple of Lodge camp stoves (10" and 12") and a Wagner #10 (12") shallow frying pan.
We even cook chili and stews in the dutch oven with tomatoes without sticking. But you are right, it does eat up the seasoning a bit. Most of our stuff is old, ranging from about 100 years to maybe 50, except for the camp stoves and they have developed very deep, durable seasons now.
IMVHO the keys to using cast iron daily are NEVER wash them with detergent or soap, NEVER use metal utensils (we use mostly wood and a good quality nylon coated spatula), wash them immediately with hot water and a stiff nylon brush and re-season often if you scratch the seasoning or if after a few acidic foods it starts to thin. With a good seasoning, you can let them soak for a while to get off stubborn things, just plain hot water and usually after 15 minutes or so you can wash out. Cast iron deteriorates quickly if the seasoning is compromised, much like if you scratch teflon or the paint on your truck to the base metal.
We season with plain old Crisco in the kitchen oven. The key is a good starting condition and more often than not that will require very high heat to clean the pores. We've been able to bring back some nasty cookware by getting our oven as hot as it will go and burning off the crud and junk. Sandblasting is another option for removing rancid seasoning. Once you have clean bare cast iron, then you can build up a new seasoning. Key is to get it deep into the pores of the metal and build up and maintain a solid, consistent layer of seasoning. Once you find the right temperature, the metal literally soaks up the grease like a sponge and that's when you know you are building a good layer of seasoning.
Also we've found that contrary to popular rumor frying most things is NOT the way to season a pan. For example most bacon has a lot of salt in it and that seems to prevent the grease from absorbing well. Same with chorizo. Good ground beef and the like seems better. Ultimately, though, clean fat or Crisco works best for us. We store the cookware after cleaning with a quick spray of Pam and paper towels as cushion between pieces to keep them from touching.
Watch garage sales, Goodwill and even eBay. Cast iron is collectible for it's visual beauty and history, so sometimes prices are silly when a person is decorating in faux 'country' or looking for specific pieces. But typically a standard issue Griswold piece should be $5 or $10, no more than $20. Certain types of Griswold (early 1850s stuff or made in Erie, PA) and O'Brien-O'Brien from Chicago are rarer and sometimes command a higher price, but it's not any better functionally compared to run-of-the-mill stuff made in 1900-1950 period. Just look for cast iron made in the USA that is not bent or warped (this can happen due to uneven heating, being dropped, etc.) and call it good. Badly pitted things might be worth passing on, but otherwise you can most likely restore just about any piece with a little work. If the rust is not deep and fairly even that is not bad and can actually protect the cast iron to some extent. Sandblasting rusted cookware is usually necessary, though. Personally I would consider new Lodge if you want minimum hassle, it's not too expensive, still made in the USA (really the only common brand that is) and good quality.