Came here to say this. Any sand cast iron pan, including enameled versions. There is no better pan for searing meats. Seasoning raw cast iron with walnut oil is

Came here to say this. Any sand cast iron pan, including enameled versions. There is no better pan for searing meats. Seasoning raw cast iron with walnut oil is simple, and makes food release so easy except for eggs. They last lifetimes, are abundant in second-hand stores and garage sales, are easily restored, and even the raw material is abundant not just on Earth thanks to supernovae. They suck if you live in a group household with people who use soap and abrasives on them that removes the seasoning, abandon them in the sink to rust, or refuse to towel dry them. Enameled cast iron is terrible for food release, so don't get an enameled skillet, but the dutch ovens from Le Creuset are amazing. They don't rust, and the way they hold and distribute heat, and the lids hold moisture make them amazing for baking bread and oven roasting. The Le Creuset cookware designed by Raymond Lowery are objects of lust. Do google them for a mind blow.