One pan, decades of use, and a finish that gets better with age.
Cast iron is the most forgiving serious pan you can own. It holds heat like nothing else, which is exactly what you want for a hard sear on a steak or a crisp bottom on a wedge of cornbread.
The seasoning myth scares people off unnecessarily. A modern pre-seasoned skillet is ready to go; you just keep it dry, wipe it with a little oil, and cook fatty things in it early to build the patina.
Treated decently, a cast-iron pan outlives you. There is something to be said for a tool you buy once, hand down, and never have to think about replacing.
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