I'm curious if anyone owns or has used the Olvida 10 Inch Nickel Plated Cast Iron Skillet or something similar. How does it compare to the other speciality skillets like enameled (LC, Staub, etc.) cast iron? I'm looking for something to toss into an oven to heat up and then cook something on a weak electric coil stove and possibly finishing it off back in the oven.
My Lodge cast iron is in storage in another state so, I'm not inclined to buy an identical duplicate skillet. I have other skillet options but, I'm really looking for something to sear steaks with great heat capacity for use in an apartment until I find a permanent home in this tough housing market (too many houses locally with concrete in the plumbing and similar damage).