Any brand of cast iron pan will do. important is the size and weight. Cast iron is supposed to feel heavy.

I bought a 12 inch pan while holidaying in Melb for only AUD 20 which is a steal considering the prices here.

to season it... for first use, wash it thoroughly with hot water, soap and zip as normally new cast iron product contain lubricant, left over chemical from the casting process. This is not applicable for Lodge or orther pre-seasoned products.

Heat it up on the stove or oven. coat the whole pan (inside and out, including handles) with a light coat of oil (use those with high smoke point such as palm oil). i use a light cloth to do it evenly cos tissue will disintegrate and mess things up due to rough nature of the pan.

Turn up the heat until it starts to smoke. Make sure your hood is on full blast and open window. it's gonna smoke. be careful when moving it as it's gonna be hot. once i see smoke, i turn down the heat to minimum and keep it there for about 10 mins.. once smoke gone, i normally give it one more blast and that's it. leave it to cool.

If you cook with it, remember not to use soap to wash it as it'll remove the coating. just use a steel wool and warm water to wash will do. You'll need to re-season if wash with soap or after cooking acidic stuff such as tomatoes. My wife like to make shakshuka with it and i always have to re-season the pan... @.@