Does there exist a non-rust substitute for an iron-cast pan? I recently bought a new cast-iron pan and I am enjoying very much the upgrade in the quality of my food. 

As I understand it, the reason why food cooked in an cast-iron pan tastes better is that the pan heats the food more evenly (due to its thickness). On the other hand a main downside is that cast-iron cookware requires significant maintanance and care.

Is there a substitute that achieves the same effects as an cast-iron pan but does not rust? If the iron in an cast-iron pan was just replaced with another metal that does not rust so easily (but has a similar conductivity to iron) would the results not be the same?
It does exist, is the best of both worlds and what I use and it's called Enameled Cast Iron and I use Le Creuset...


It's cast iron below the enamel finish
Doesn't stick as much as real old-fashioned cast iron 
lasts forever as long as you don't drop them. (Your kitchen tiles will break too)
once every 2-3 months boil them out with bleach for 5 minutes to keep them looking like brand new for >20 years...