Season a pan once, use it for forty years
The most forgiving cookware is also the cheapest.
A cast-iron pan is the rare object that gets better the longer you own it. Neglect improves it; a little use every week turns a rough grey slab into a glassy black nonstick surface.
The care is almost nothing: cook in it, wipe it, dry it on the heat, a thin film of oil now and then. That is the entire manual.
It will outlive every coated pan you would otherwise buy and throw away, and one day you will hand it to someone who will keep using it.