I was a chef for decades. Cast iron is the best imo. Chain mail is a great suggestion.
i have many cast iron pans, and some antique pans, which I rescued. On used pans- rust is ok, as long as there is not pitting. I use chainmail to scrub rust off. I turn oven to 450, and heat pan. After pan is heated, I add 1/2 teaspoon of grapeseed oil, and I oil the whole pan, sides, bottom, outside, etc, and I place in oven for 30 minutes.
Every time I use a cast iron, I clean it with chainmail, then add the oil and heat. Every cast iron pan I have is seasoned, and non stick(and BPA free)
Last night I made cornbread in cast iron. It makes great omelets. I’ve made cakes and pies in cast iron. I use a second cast iron for a panini press. I love to start a sear up top, and then pop into the oven. There is no more versatile pan in your kitchen than a cast iron pan.