As both my readers know, I have had a couple of tutorials displaying meals that are started on the stovetop and end up in the oven. To do that you need a nice non no-stick, metal pan and I can think of nothing better than cast iron for the job.
I picked up my pan at Bed, Bath and Beyond for around $16. I believe you can also get them at any store with a large camping department. Don't get one with the raised grill things on the bottom.
Now the secret with cast iron is that you shouldn't ever really wash it. I use paper towels to clean the gunk out of mine. Sometimes I dump some coarse kosher salt in and rub it into spots with the paper towels. Or I take a metal spatula and scrape off anything that isn't coming off with rubbing. I put a light coating of oil on it and tuck away the pan. I don't use this pan for soupy, saucy things.
Every now and then, especially if the pan is getting sticky spots. I put a good coating of oil on it and stick it in the oven at 350 for about 30 minutes. That "seasons" it.
The brand I found was Lodge but I'm sure brand doesn't matter much. I have a cast iron dutch oven too, but haven't used it yet.