Some love it, some hate it,some have never tried it alone (though is on almost all flavored "snack" chips, Doritos, etc). If you like it, or think is "ok, but a little blah" try adding some smoked paprika, and or a little cayenne pepper. If you don't love "smoke" flavor OR heat just a little of either can intensify it a bit, or a lot with more and you may find it becoming a good low or no salt table or cooking seasoning that works for a lot of things around the kitchen or at the table. Add garlic, onion, etc. all to one jar/shaker as a good all-purpose seasoning base.
If you treat cast iron with the same care that a non stick pan requires with just a little bit of oil it will be better over time. With those same instructions an average non-stick pan, used daily will degrade in 5 to 10 years. Iron is heavy and inconvenient, but carbon steel pans run 90% of the Michelin rates kitchens you will find. Cast iron can do much of the same work at home and, in the US is much easier to find. A 10 inch Lodge cast iron pan can be found in any X-mart. A 10 inch Matfer Bourgeat is a bit pricier and harder to source. Good luck with pan fried fish in a non stick pan after a month. Same with cooking 40 burgers or omelets a day for a month. 2 of the items I mentioned could do that easily. The average non-stick pan could not.