I have a 12" Lodge that gets used almost every day. Great heat retention and practically non-stick.
Cast iron is great, but I like black steel pans even more.
I have a black steel wok I'm pretty fond of. Takes a good cure and can tolerate the heat needed for stir-fry.You have to get the Teknor-Apex cutting board first.
I'm willing to wager that Jim will have one on him when I see him tonight. He did the last time I saw him (and so did Scotto!)
Search DeBuyer and you'll probably see some on the site.
my exwife got all my cast iron.
I really only used them on my Big Green Egg....which she got too. I kept my cast iron outside, in FL, and properly seasoned, it never went bad.
I had a grill pan and a giant cast iron skillet that I had the handle sawed off of. I could do everything from peppers and onions to chicago pizza in that skillet.
Not surprisingly, I lost 25lbs within 2 months of the separation!
I love my cast iron skillets to death. I own a Griswold #9 slant with a lid of the same logo as well as a griswold #14 both in MINT condition.. and early 1900s era.. The #9 i use exclusively for eggs in the morning!
Honestly Teflon is vastly inferior and the modern day versions of cast iron are incomparable!
Cast iron for life!!!