You should give carbon steel (commonly called black steel) pans a shot. You season them like cast iron (easier, actually) but they heat and cool faster and perform more like a nonstick stainless steel pan. Cast iron pans are like the diesel trucks of pans, while black steel are like the sports cars. I own cast iron, black steel and stainless pans, all for different things. SS for acidic things -- CI and BS both lose the season in acid, like tomato sauces -- and for pan sauces where I am going to deglaze a fond. (I **want** it to stick for a pan sauce.) BS for everyday sautéing, charring, etc. CI for frying and for long and slow cooks.