thanks for sharing your experience i am also leaning towards Lodge 12

I cook on cast iron all the time but I personally would find a 12 inch Lodge to be uncomfortably heavy for daily use, especially if you plan to put it away after use. I have a 10 inch lodge that I use pretty much daily, and it lives on top of the range. A 12 inch Lodge would take up a lot of space.

Both, bc they serve different purposes.

We’ve had induction for nearly 10 years - use Lodge and All-Clad, acouple of carbon steel pans for crepes. They’re what we already had, and they work great.

Everyone should probably own a good cast iron skillet, and a good stainless steel saucepan. Why do you feel you have to choose one or the other?

Stainless steel is a bit lighter and more versatile. If you have never cleaned a cast iron skillet, watch the video below.

Demeyere Atlantis and Fissler Profi for stainless cookware. Both are top of the line, very high quality options.

If you want induction-compatible copper, Falk Copper Coeur is a good option, but it's officially handwash only.

All-Clad is distinctly second tier by comparison.

I have the admittedly second tier All-Clad. Within the All-Clad family of products I find the D3 models to be very responsive. Better than D5. At least for my level of expertise. No need for cast iron. DeBuyer for carbon steel.