Cast iron is way easier to maintain than the cast iron hardos make it seem. Most new cast iron is gonna come pre-seasoned, so all you really need to do is a light touch up whenever you clean the pan out: after washing with hot soapy water, stick the pan back on the stove over high heat for a couple minutes to dry it completely, then drizzle in a teaspoon or two of neutral oil, and spread it around into a super thin layer with a paper towel. Take it off the heat once it starts smoking. That's it.

I like carbon steel these days since they're a bit lighter than cast iron and easier to handle, and the maintenance is pretty much the same. And like with cast iron, you can easily find a $30 pan that will last a lifetime, if not multiple.