One of the few American cooking holdovers from the 19th century is the reliable cast iron skillet. As versatile as they get, cast iron has the value of lasting long and a track records. While the teflons and new chemically finished pots and pans control the market, we have no data on their long term effects. If you only had one pan, consider the cast iron skillet.
Some people shy away from cast iron because some pans need to be seasoned before use. Don't worry - that part is simple. Put some vegetable oil in the (already washed) pan, wipe it all over the inside with a paper towel, heat it over a low flame, and leave it there (or in a hot oven) for a few hours. Turn off the flame, wipe out the excess oil, and it's ready to use.
One thing to know about cast iron: Never scrub it with steel wool or anything abrasive, because you'll remove the seasoning. I rinse mine under hot water and use a sponge to wipe it out. That's it. For the first few times I might re-season it after washing, but after that it's a rinse, a wipe, and you're good to go. For More Skillet insights visit, Examiner.
