@Gargron For next one I'd recommend a carbon steel pan.
They're lighter and more often reasonably priced (likely because they get less attention so manufacturers don't inflate the price) but should also last a very long time.
Also like cast iron they need to be seasoned before use and you need to clean and hand dry them right after using. And while seasoning is a one time thing if you're the kind to forget food / dirt on the pan neither is a great option.