Food & Wine

...situated in Europe I would consider Staub or Le Creuset for enameled cast iron, both makes their cast iron in France. Without enamel I would recommend considering Swedish Skeppshult, manufactured in Sweden. Their pans are seasoned with oil by the factory. All 3 have survived without shifting their cast iron production to China, have long traditions, and are well renown. All should be available in Europe and USA.
www.zwilling.com
www.lecreuset.com
www.skeppshult.com
For carbon steel, I would recommend to check out De Buyer, and for stainless or copper I would recommend De Buyer or Mauviel, also available all over Europe and in USA.

I might need to try one of those Skeppshult.

.... only a few Skeppshult pans are made with spoonhack in the handle, whereas most are not. Would argue your choice is the better one.
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I have 3 of them, 2 larger ones and a smaller one. I can check the brand names, I want to say one of them has the word "lodge" in the name. The Ace Hardware pan I bought around Christmas. The other 2 I have had maybe 25 years. They cook the same. It is practically a miracle pan when you consider how inexpensive they are, how awesome they cook, how durable they are, and how easy they are to clean.

I was on their website. They have a link for the seasoning process. That is definitely more detailed than what I did. I will have to check these out, thanks Larry!

...I love my cast iron steaks. Usually I sear and throw them in the oven, but I can see doing ribeyes entirely in the pan...

I replied above to Doc Tony, my first attempt was a pan sear and then finished in the oven. I have since transitioned to all on the pan. Can't go wrong either way!