Even better are stamped steel pans. I will admit, not only is this is highly debatable, but both sides have good valid arguments, however stamped steel edges ou

Even better are stamped steel pans. I will admit, not only is this is highly debatable, but both sides have good valid arguments, however stamped steel edges out cast iron for two reasons, it is more responsive to heat, that is, it is easier to get the temperature you want(like a wok) and it is lighter and stronger. But really having a pan that you can abuse, and all it takes to get back to cooking trim is a little oil is great. note there are some real artists with seasoning pans out there, and if you look online you will probably find one, but I don't bother with any of that, I rub a little oil on it after I clean it and if I am feeling especially diligent I will get the pan hot. 10% of the effort for 90% of the result.