What makes cast iron skillets so much better than your normal pan?

I'm not sure they are so much better, but durability, non stick and even heat distribution/cooking are some strong suits of cast iron.

They aren't inherently "better". However, they have certain properties that make them better in certain applications. For example, "normal" non-stick pans can't get very hot (before the coating starts breaking down and trying to kill you), they don't heat very evenly, and they don't hold heat well at all.

So, if I'm trying to get a nice Maillard Reaction on the outside of a cut of meat, nonstick will be terrible. I won't be able to get it as hot as I need to begin with, and the moment the cool meat hits the pan, that area will immediately fall way below the temperature I need it to be. On the contrary, I can get cast iron screaming red hot if I want to, and because it holds heat better, the temp won't fall nearly as far when I add the meat.

I could give dozens of examples going in both directions, but hopefully that simplifies things a bit.

Heat distribution actually isn't great despite what others have said.

But heat retention, nonstick (if well-seasoned), durability, versatility are all great.

ETA:
Source on heat distribution: Serious Eats

In the process of making the switch to carbon steel. I got one for Christmas and it’s becoming the kitchen workhorse

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In the process of making the switch to carbon steel.

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i use my cast iron skillet for one thing only, making cornbread. otherwise i use carbon steel skillets ( (THESE) and a 2-burner carbon steel griddle that stays on my cooktop

Honestly I pretty much just use a cast iron. No reason really other than it never really gets put up and just sits on the stove

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So 5-ply and copper are best for even heat distribution?

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Yeah, I need an explanation of all that.

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So 5-ply and copper are best for even heat distribution?

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Correct. Here is his post about it. LINK

As he says, this doesn't mean cast iron is bad. Just that it ideally should be preheated properly.

FWIW, I use cast iron (either black or enameled) for probably 90% of my cooking.

I’ve been thinking of buying a cast iron. Should I get a Lodge or will the Ozark trail version be just as good?

Your mama or daddy didn’t teach you about cast iron baw? Makes me think what else they didn’t teach you.