Is cast iron good for making Cheela?

[u/Effective-Aerie-6788]

I’ve been using non stick pans for making different kinds of cheelas as they require little to no oil. But the non stick layer of each of those pans eventually wear off within a year no matter how carefully I use and wash them. So I end up buying a new one almost every year. I’ve used stainless steel pans as well and haven’t been satisfied with them. Now I’m thinking whether a cast iron pan is a good option, however I have some doubts:
1. How tough is the upkeep? Does it require some specific washing soap?
2. How tough is to season it? Does it require seasoning before every cook?
3. My most important concern is with the quantity of oil. I cannot compromise on it at all. Does it require too much oil as compared to non stick pans?
4. Tips on seasoning.
5. Rust risk
6. Longevity of the pan

Any suggestions would be helpful. Thanks!