it's so much better than stainless

debatable but i think so

it takes a little maintenance

everything needs maintenance in the sense that you have to clean it. jokes aside, the only maintenance it needs is to burn oil in it if the seasoning got a little damaged for any reason

can't cook anything tomato based

you can, it's not great but won't ruin it

eight coats of oil you have to burn onto it before you can use it

that's not true, all cast iron pans come pre-seasoned from the factory

you can cook fried eggs and steak

that is true

even after seasoning it everything will still stick to the pan

not really, it's pretty non-stick

to clean it you gotta heat it up then dry salt scrub then re-season

not really, you only need to do that if the seasoning got damaged

if water ever touches it the entire thing will disintegrate

that's not true, you'd have to leave it in water for days to get it to rust

things that aren't mentioned: you gotta use it regularly otherwise it gets sticky; you can use metal tools like knives and spatulas directly in the pan that would demolish any teflon; the seasoning is more resilient than people think, you can even wash it with dish soap; the seasoning actually gets stronger when you fry fatty things in it (grilled cheese, steaks, eggs, sausages); it's very simple, durable, rustic, old technology, and incredibly cheaper than skillets of a similar quality (excluding cheap teflon pans); you can unrust it in your garage and even weld it back together if it breaks, which is sick as hell.