You may like blue carbon steel pans. I tried lodge cast iron and while I like them, I thought they were too much work - mostly the weight (female who doesn't sh

You may like blue carbon steel pans. I tried lodge cast iron and while I like them, I thought they were too much work - mostly the weight (female who doesn't shy away from lifting real weights at the gym, but cast iron is not user friendly in that way). The blue steel pans are lighter than cast iron (heaver than teflon), cleans easier, heat faster, the handle stays cooler longer, and still has all the positives of cast iron without the cheap teflon. The only work/inconvenience is most are not pre-seasoned, which I preferred after learning to season my first new pan. It can be a simple 1-2 hour process after buying or can be thought of as an art. I personally dont like cooking, and I avoid anything requiring more than 3 items - my steel pans remove the annoying factors (equipment handling, maintenance & care) make me dread cooking a little less. Had the pans for 4-5 years now and they are an absolute joy to use