I use cast for just about every thing, cept boiling water and baking. Season it with and only use olive oil to store it, never touch it with soap for the first year, get a pumice brick.
Currently I have 2-12" 1-10"' 1-8", 1-6"' 1-4" skillets, a dutch oven, and 2 little 5" shallow skillets (kid got em for xmas one year with a pancake kit). when you get a good seasoned pan (takes time) their just about indestructable.
Forgot to mention the 2-1/4" thick diamond plate griddles i made before i got out of welding, heavy as all get out but oh boy nothin sticks to those things!