The best pan is the $20 no name stainless steel pan from a restaurant supply store. Cast iron is for Dutch ovens that need to retain heat for stews and curries and shit. Anyone that genuinely prefers cast iron over stainless just doesn’t know how to preheat a pan and use cold oil. “Oh I want a pan that requires ongoing maintenance, can never be properly cleaned, isn’t actually non stick at all, and weighs 900 pounds so doing any kind of toss is a total pain in the ass”