Can't recommend a carbon steel pan enough. It's lightweight, cheap and the crust you can make with it even beats the one you can make with cast iron. A perfect companion!
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Don't live in a high humidity area so not sure if this sticks, but I keep mine always dry, never use any chemicals to clean it, and most important I keep it heavily oiled (lard or tallow)
There's always trade-offs lol ๐
Perhaps a stainless steel pan is a reasonable option for you.