Cast iron. Take a look at Lodge's website.

I've burned and ruined every other metal pan I've ever owned. Funny
thing is I remember as a young bride, yeah, I can remember back that
far -- 51 yrs.-- feeling so superior over my grandmother and her cast
iron because *I* had the latest what's-it pan. Long since gone. But
grandmother's has probably morphed into someone else's kitchen and is
going strong.

A few years ago I picked up an import cast iron piece. It's heavier
than the devil, doesn't come with a heatproof handle (cut up an old
soft leather purse if you want to make good pot holders.) Doesn't
look grungy like my burned stainless steel.

Seasoning: recently I bought a little skillet ($6.00) and started
frying french fries, chile re~n***?? sp?? Guess what. A few batches
and I had a wonderfully seasoned pan. Eggs slide out with the greatest
of ease.

The enameled cast iron looks really nice, but the enamel does stain and
chip. It's really expensive.

Joan