I've been using a steel pan lately, it takes a bit of practice to use less heat, but works just fine for everything (except tofu, haven't figured out that yet;

I've been using a steel pan lately, it takes a bit of practice to use less heat, but works just fine for everything (except tofu, haven't figured out that yet; and you have to use actual butter for some stuff, vegetable oil is not quite enough for fish or eggs). If something sticks or dries on it, a wire sponge and some soap water gets it off in an eyeblink. I've never seasoned a pan. I have a cast iron pan, but someone's done the hard work on seasoning it, probably long before I was born (found and kept the pan when we were cleaning up my late grandmother's place for sale back in 00's). I use it for pancakes and such.