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YOUR QUESTIONS OFFEND ME!
So, for serious, that's the nonstick version; I've never tried that one. I have the cast aluminum one, which I guess would be pretty similar to using a larger cast-iron skillet. The problem with a cast-iron skillet is there care and maintenance and how long it takes to heat up and cool down. If you try to wash a hot cast iron skillet, it can eventually crack.
This thing has a built-in heating element, so it heats up a little faster than on an electric stove-top (I don't have gas elements), within 10 minutes, the whole 16-inch surface is at a relatively uniform temperature and it maintains that temperature nicely, and when I'm done I can immediately clean up. Cleanup consists of pouring hot water on the surface and then pouring/scraping off the greasy water over coffee grounds, then a little more water and wipe down the surface with a folded bar rag to get off any food or remaining grease, flip the rag and wipe the dry surface/check for any dirty spots. I also use metal utensils all over the surface without worrying about ruining a seasoning or flaking off nonstick coating.
Ha! Your answer is a not cast iron pan, but I'm pretty sure the cast iron collection I have totalled under $100 and has been used for thousands of meals, plus bread baking, making lard from pork skin, and like flannel it gets better with time, instead of wearing out. I don't like cooking on aluminum though. You have some funny ideas about cast iron - you can't ruin it with a spatula, or with dish detergent, it's not fussy at all.
I love my big ass cast iron skillet but my girlfriend says it's too heavy and that is completely understandable. It's not for everyone.
I joke that I'm doing overhead press when I take them off the high shelf. But am a mid 50s lady and would worry if I couldn't wrangle the iron pans. I do agree that it depends on your cooking style though. I am not careful enough for nonstick pans and a lot of what I do make works best in those wonderful heavy nearly indestructible pans. I have one steel not heavy skillet, and pasta pots and loaf pans and baking sheets and cake pans, so much stuff at this point but the things I need most and use everyday, my essentials, are those cast iron pans, the big chef knife, and the cutting board.