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Go with a carbon steel pan over cast iron. Similar performance but without the weight.
nonstick gets ruined in 9 months, maybe longer if you pay more or are careful. i got my carbon steel pan 3 years ago and stopped replacing nonstick. Didn't cost that much either, got it on a sale. Pair your carbon steel with a metal fish turner and you'll be in heaven. No plastic/rubber in your food, the thin edge gets under everything easily, and it makes deglazing a snap.
Hah I bet we have the same fish spatula!
I ended up with the OxO but it's on it's way out. I like the wood handle, may I ask the brand/model of yours?
New Star Foodservice 43068 Wood... https://www.amazon.com/dp/B019R31DJC