A good cast-iron skillet is the only pan most home cooks need. It sears better than stainless because the thermal mass holds heat under cold steak; it bakes better than a sheet pan because it browns the bottom of a cornbread to a glossy crackle; and it lasts long enough that yours will outlive you, your stand mixer, and any non-stick coating ever made.
The myth that cast iron is high maintenance comes from the wrong instructions. You do not need to dry it over the burner, you do not need to oil it after every use, and you absolutely can use soap. What you do need to do is keep it dry between uses and run a thin film of neutral oil over the surface every few months.
Start with a 10 or 12-inch skillet and use it for everything you would normally cook in stainless or non-stick. After a month you will have built a glassy seasoning, a habit, and a pan you reach for instinctively. After a decade you will have a tool no replacement could match.
