KICHLY Cast Iron Skillet Pan Set - Pre-Seasoned (Set of 3 Pcs) £25.99 - Sold by Utopia Deals Europe / Fulfilled By Amazon

for me, I let it cool completely so as not to shock the iron with a fast temperature change (so after i have eaten) then I use chainmail metal hoops for scrubbing (if it's tough grime) and then something like a scrubdaddy and elbow grease with hot water, like you say, no washing up liquid. Dry well with a cloth, then blast it on the hob for a couple of minutes just to be sure all the water is gone. I then, when it's cooled, do a very light coating of rapeseed oil using a sponge and leave it upside down on the bottom shelf of the oven, ready for the next time it's needed, usually after the ovens been used for something else, with the skillet still where i left it to bake on the rapeseed oil as a non stick coating (seasoning). I do the same with the glass enamel cast irons i have, except I don't use chainmail, nor do i leave them in the oven. I actually use washing up liquid on those, but rinse thoroughly and make sure it's dry with the blast on the hob. Further to this, I believe in taking care of myself, and a balanced diet and a rigorous exercise routine. In the morning, if my face is a little puffy, I’ll put on an ice pack while doing my stomach crunches. I can do a thousand now. After I remove the ice pack I use a deep pore cleanser lotion. In the shower I use a water activated gel cleanser (that I got cheap when there was a pricing error on Amazon), then a honey almond body scrub (Lightning Deal), and on the face an exfoliating gel scrub (Black Friday). Then I apply a herb-mint facial masque which I leave on for 10 minutes while I prepare the rest of my routine. I always use after shave lotion with little or no alcohol, because alcohol dries your face out and makes you look older. Then moisturizer, then an anti-aging eye balm followed by a final moisturizing protective lotion. There is an idea of me. Some kind of abstraction. But there is no real me. Only an entity. Something illusory. And though I can hide my cold gaze, and you can shake my hand and feel flesh gripping yours, and maybe you can even sense our lifestyles are probably comparable, I simply am not there. (edited)

Personally, I don't use cast iron anymore (osteoarthritis in my hands at the grand old age of 45, lol).
The only thing other pans don't do quite as well is sear steak/etc, for everything else non-stick ally/steel pans are perfectly fine.

If you do like a steak or like to sear joints well before sticking in the oven, it's not a bad buy.
As long as you don't burn anything to the bottom you just need to wipe the pan out with a hot wet cloth (no washing up liquid).

You might need to season it properly when you furst get it, but it's not that difficult and there are plenty of videos on YT showing you how. (edited)

Are the enameled ones better than the ones you've linked?

You mean the type of inside where if you go round it with a paper towel you leave half the towel inside ripped to shreds?

Sadly, most of the cheap ones are like that. Not sure how they 'season' their pans but it's nothing like I used to, lol. (edited)