For cooking, cast-iron is generally a good way to go. Cleans with water and a good brush or scrubbie, goes from stove to oven, cooks almost anything beautifully, lasts a lifetime. The cast-iron I've seen in Argentina seems to be of good quality.
I recently shopped for cast iron cookware but found it to be very expensive compared to the USA and in the photos of the items offered on Mercado Libre, the cheaper cast iron cookware did not look very good (noticeably rough edges and unfinished wood knobs on the lids!).
I agree that cast iron is very good for making spaghetti sauce, beef stew, and chili con carne as well as "slow cooking" chicken or roast beef with vegetables, but it doesn't work well for grilling, unless you have one of these (this is the exact style and size I use):
http://articulo.merc...ro-n3-27-cm-_JM
(It may be possible to find one in CF for about the same price as this one ($193) and not pay the extra $68 for the delivery, but the price in stores will almost always be higher.)
It's called a "plancha bifera de hierro" and (in the item description)
rayadura refers to the ribbed design.
Enlozada refers to the enameled finish. Over time mine has become well "seasoned" and the white speckles on the top are not longer visible. I clean it with water and a brass (bronce) wire brush and then wipe it with a paper towel. The enamled finish on the bottom is still intact and keeps it from rusting.
Here are the results of a ML search for all planchas bifera priced less than $200.
http://listado.merca...riceRange_0-200
I used it at first to grill beef (rib steaks) but find it is even better for grilling bife de cerdo (pork chops). The fat drains off into the outer ring/channel as the meat cooks...just like a George Foreman grill, but with far better results (flavor-wise) after the grill has been used for a while. A little salt is all I use (on both sides of the meat) prior to grilling.