Cast iron skillets and pots need to be seasoned with cooking oil and high heat when you first get them. The older it gets and the more you use it, the better the food tastes. Never wash it with soap, just wipe it out with a paper towel and coat with light coat of cooking oil between uses.
both, about 50/50. my family eats venison at least 3 meals a week year round. i do trimmings and eggs for breakfast on my off days, so im probably closer to 5+ meals a week. i do city herd control, so i have 10+ whitetails for the freezer each year, plus i work for the sheriffs office, so i can grab freshly put down car kills if/when i run low.
i live in northern wisconsin, so it gets annoying to grill toward the end of deer season through mid march, so most winter time cooking is in the pan.
One quick point - it's a myth that you can't wash properly seasoned cast iron with soap. Dishwashing soap isn't taking off polymerized fat, but you shouldn't scrub the hell out of it or cook acidic foods like tomatoes.
Pretty sure the soap recommendation comes from olden days when soap could have lye in it?