I'd say
this is probably what you're looking for. The carbon steel with cast-iron handles is the best (riveted versus welded handles, thicker steel), but the blue steel and pressed-iron-handle pans are no slouches by any means, and they do come in a greater variety of shapes. (The paella pans make great multi-purpose pans, for example.)
It's imported from France, and is what you'll actually find in the best professional kitchens. It's NOT what you'll see on the set of cooking shows because the manufacturer has paid for product placement, or the host has created his own line of overpriced stuff to gouge the greenhorns.
French Carbon steel and blue steel lasts forever. You season it just like cast iron but it's a lot easier to keep seasoned (because of cast iron's rough, sand-cast or -blasted surface). It's also magnitudes cheaper than the overpriced Calphalon, All-Clad, Emerilware, etc., stuff. (No offense to Eric Maier!)
I've also done you the favor of pointing you to the website with the best prices and cheapest shipping. I've ordered from them, and the stuff is amazing. It does tend to get pretty black and used-looking, however, so while it does have very classic-looking lines, it's not just for hanging on a pot-rack for show. It's for serious, hardcore, daily use.
By the way, if you're ever looking for the absolute best, longest-lasting non-stick stuff, let me know. Unlike the carbon steel, however, it's pretty pricey.