Mine is a 12" skillet in heavy stainless with a copper bottom. It has a hollow handle that stays pretty cool when I'm using it. And it has a lid. Usually lids for skillets are sold separately, but they're important to have.
If you're thinking cleanup will be a problem, I've never found it to be.
I'v never had had luck at all with cast iron, unless it's enameled. I don't know how to clean them properly, or keep them seasoned.
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