I would like to throw in a strong rec for carbon steel.

I was (and to a degree still am) a big cast iron guy, but I find that these days I use my carbon steel pans much, much more frequently. They share many of the benefits of cast iron in terms of durability, oven safety, high temp cooking, natural non-stick, etc. However they can be much, much lighter and their heating properties make them superior for many, and I would argue most (but not all!), applications.

These days if someone said they needed 1 quiver killer pan, I would unquestionably recommend a carbon steel skillet over a cast iron one.

If you're someone who likes using cast iron, I think you are doing yourself a major disservice by not trying carbon steel.