Lodge is reasonably good and cheap for both cast iron and carbon steel — they're a bit less pretty than the higher-end stuff because they have the pebbly look o

Lodge is reasonably good and cheap for both cast iron and carbon steel — they're a bit less pretty than the higher-end stuff because they have the pebbly look of unsanded steel, but in practice it doesn't make a huge difference for cooking. Solidteknics pre-seasoned pans are amazing, but pricier, and are a nice hybrid between cast iron and carbon steel (and they're smooth, like vintage cast iron / carbon steel). In general I would recommend buying pre-seasoned pans — the initial seasoning is the laborious part, but with pre-seasoned pans you just skip all of that. Maintaining seasoning is pretty easy, it's basically just "use the pan" and "don't put the pan in the dishwasher." If it looks like it's getting old or messed up, just wipe a tiny bit of oil on it and cook at high heat. Personally I also think carbon steel (or Solidteknics "wrought iron") are better than cast iron — they're lighter, heat up faster and more evenly, and they're still pretty durable. But they're a bit more expensive, and they all are similarly not-sticky.