I found one once in a kitchen of a place I moved into. Cleaned the rust off, seasoned it, used it. When the time is right and your heart is ready, a cast iron pan will find its way to you.

Carbon steel pans are also pretty cool. You also gotta season them and care for them. But they can have thin bottoms so they heat up quickly for stir-fries etc. Traditional woks are carbon steel.

No more non-stick cookware for me. Too paranoid about PFAS.