The cast iron pan knows neither time nor space.  Neigh indestructible, even a beginner like you can't fuck it up.  But why, grasshopper, should you put so much stock in so simple of cooking tool?  Durable, practical and naturally non stick, the cast iron skillet is the standard for which all other pans are measured.  The cast iron skillet can handle sautéing, frying and baking and is virtually indestructible.  

However, as in love as in cast iron, you must pay attention to your pan.  It must be “seasoned” which essentially means infusing the iron with oil at high heat in order to protect it from rust.  Pre seasoned cast iron is readily available and seasoning techniques can be found in the appendix.  Never use oil on your cast iron because it will break down the protective oil barrier.   For cleanup, simply wipe out the food residue with a paper towel, pour a dime of oil into the center and apply a thin layer of oil to the cooking service.  Washing out your pan with water is okay, but make sure to remove the moisture and apply a thin layer of oil before storing returning to its rightful place on the stovetop for all to marvel.      

Cast Iron pans can be found at .....