My favorite pan is a cast-iron wok (Not lodge, though)
Heavy but wonderful stuff.
I have bought pre-seasoned pieces; Doesn't matter- I still scrub 'em out with steel wool, soap and water, then coat 'em with oil (I use my Extra-Virgin Olive-Oil , same as I use for cooking), and place them upside down in a flat pan in the middle of the oven on 225-250F for 2.5 hours to season.
Whatever size pan you get if its over 6" or so in diameter, take my advice:
Make sure it has a 'Helper Handle' on the opposite side of the pan from the long grip handle.
A cast iron pan is heavy enough empty, without having to one-handle it off of the stove while full :).
Baked-on enamel covering cast iron is also great, one brand name is 'Le Creuset' :). IMO each is equally easy to use and keep clean. I don't know anything about Mercola's brand. Lodge is an old traditional cast iron standby in the US.
I find cast iron easy to use and take care of and I prefer it to my Revere Stainless Steel, except for the Revere stock pot :).
The Cracker Barrel chain of restaurants also has a line of cast iron cookware which one of my sisters loves, and which they sell in the stores appended to their restaurants.. Theirs are pricier though, and I personally don't care whether all my pans say "Cracker Barrel" on the bottom :).