If you season an old-fashion cast iron skillet properly it will be better than a modern "no-stick" pan. Here's how:

[edit] Steps

Preheat your oven to 275 ºF (135 ºC).
Wash and dry your pan.
Coat the pan with bacon grease or lard.
Place in the oven for two hours.
Repeat this process several times to get a strong coat over the iron.
Right after you cook with the pan, as soon as it is cool enough to touch, wipe out the food remnants with a towel and rinse with hot water. Place the pan upside down over the burner that you used to cook on (the burner should still be a little warm). This will help the pan dry faster.
Re-season the pan periodically or if it gets rusty (scrub the rust off first with a scratchy pad.