i guess i've always regretted buying shitty things to throw away because when i did it seemed like a waste of money.
fuji at least get a combi whetstone and forgo a honing steel. get an oilstone because they're easier to not fuck up and you dont have to buy a flattener. watch some youtube videos. take a hard look at the knife's edge when you're done. the arkansas one i linked is an oilstone
if you're dead set on cast iron go to a vintage or antique store or salvation army equivalent and ask if they have any griswold or wagner cast iron skillets (look for us made. if you find one it should be seasoned like crazy as it's pretty old). if not buy one on ebay. if you dont like other's people's used things go buy one on amazon, wash it carefully with vinegar, and season with flaxseed oil
i would avoid lodge as they have this cheap pebbly texture i really dont like and feel would make cooking more uneven
otherwise your local restaurant supply store should have carbon steel pans like de buyer's or paderno. same process as cast iron. i have both and i love the non stickness, heat retention, and evenness of heat distribution, but they're so damn fussy.