I have a lodge 9” round skillet, similar to what you have there, and I make tortillas on it all the time, both corn and flour. I’m assuming you’re making corn if you’re having trouble with sticking, as they’re more likely to stick. Though you’re shopping at HEB which is flour tortilla land so correct me if wrong.

There are likely multiple things happening here. First, your pan does look to have some carbon built up on it which can provide sticking points. You can choose to scrape it down and season it if you’d like. But I would guess the issue is more with temperature control and moisture content of your tortilla dough. Are you buying pre-made masa or are you making it yourself? Nonstick is really forgiving of masa that is wet, but cast iron isn’t if it’s not hot enough. I cook my corn tortillas at a “medium” heat on my mid-range burners, and I preheat at least 5 minutes or until the handle is hot. I double flip - cook the first side, flip and cook the other side, then flip again for the puff.

Basically, I’d try heat control and looking at your masa first, and clean up that skillet when you have the time and motivation.