High reserve heat is the reason to use cast iron. It's certainly possible to learn to do delicate things with cast iron and heat, just as (identical to in fact) it's possible to get the hang of this with resistive coil hobs.

But it's fighting the tool. Unless one has a strong commitment to minimalism, or a kitchen/galley which demands it, one is better off having other skillets for that. Wrought iron, carbon steel, stainless, pick a couple you like.

But to get that deep caramel crust on southern Johnny cake, you'll want cast iron. Fantastic for getting a deep even sear on a sous vide steak.

The reserve heat should be your friend.