My most-used cast iron is a wok from Lodge. Pre-seasoned but getting even better with every use.
This replaced my 20-year old well-seasoned carbon steel wok. Much prefer the cast iron.
Woks are extremely versatile. With the cast iron you can do a nice deep-fry, too.
http://www.amazon.com/Lodge-Pro-Logic-14...6576&sr=1-2