Originally Posted by MadCityCyclist

Try a French steel fry pan. Steel is less brittle and lighter than cast iron, but it has the same heat distribution properties. It is also as non-stick and rust-proof as cast iron as long as it is properly seasoned. The other bonus is that steel fry pans usually have a milled surface (modern day cast iron no longer does, although vintage cast iron has this feature), and the smoother surface is easier to clean and season.