Found this video from the food editor of the New Orleans Times-Picayune. I think she may over-emphasize the iron benefits of cooking in cast iron, however, if you've never owned a cast iron skillet and want to know the basics, this is about as concise as it gets.

I would say after a quality knife and a good cutting board, no starting cook should be without at least one cast iron skillet. I own several pieces, including cast iron corn stick pans and a cast iron grill pan that I use almost exclusively for salmon.

I also have a Lodge cast iron habachi that along with real wood charcoal, you'll never taste a better steak.