Kitchen

[ULY]

First and foremost, there really isn't a pan that does everything no matter what people on television tell you. Certain dishes need certain pans for the best results.

As far as non-stick goes, I have yet to use one that doesn't require a slight amount of fat for delicate foods. For example, I have older pans I use that I could make a sunny side up egg that will cook fine w/o butter and even though it will release (ones the whites harden up), it will not slide around the pan nor will it be a "fried" egg. 

We use a combination of All-Clad (when using on the grill or mixing or tossing with metal implements) and Ninja/Cooks Essentials for more delicate things that need to be released easily in order to maintain integrity that don't require a high degree of fat(s).