This looks good to me.
I use cast iron skillets for most of my cooking, and I don't know if they ever look as good as the pictured process here. They aren't in real bad shape, but they could certainly look better.
If I find the time. . . .
No problem if you season them well. They are more "non stick" than teflon and clean easily without scrubbing off the coating.
We have cast iron pots but they turn the carrots black.
Cast iron skillets are the best. Well worth the effort, Scholar.
I like the way they retain heat. You can keep your food warm for a bit after the flame is off. If the skillet is hot enough, you can turn off the
flame and the food keeps cooking a little longer (giving you time to set the table, spoon out the vegetables, or do something else).
I am also a fan of steaming fresh vegetables, instead of cooking them in water. Keep the flavor and nutrition in, don't dissolve it out.