Cast iron earned its reputation through a century of hard use, and it survives the internet's best attempts to complicate it. The pan is a slab of metal with a seasoning — a thin layer of oil baked into the surface. Seasoning is not magic; it is a non-stick coating you make yourself.
The rules are three. Dry the pan thoroughly after washing — water is the enemy, not soap, and modern soap is fine. Wipe a thin coat of oil on after every use. And cook fatty food in it at first: bacon, fried eggs, seared steak — each meal builds the surface. That is the entire maintenance schedule.
As for rust, it is a setback, not a funeral: scour the spot, re-oil, and cook on. As for sticky eggs, they happen to everyone; heat the pan well before the butter goes in. Buy one good pan, use it for everything, and hand it to someone who will actually cook with it.