I am just a little reluctant to recommend using an iron skillet. Personally, I think it’s the only way to fly for a few major “food groups,” like pot roast, or corn bread. But it’s heavy, and when laden with wonderful pot roast juices must be handled carefully.
So I’ll leave it to every individual to decide if that is something they can handle.
Corn bread is another thing altogether, as it requires iron to cook it right. So we’ll get there soon.