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).

[Hoovermom]

DS has lots of HexClad and loves each piece.  He has had them for about 4 years and has had no problem (I asked him).  He says they wash up beautifully and look brand new.  

[River Song]

I have an induction cooktop and have a variety of non-stick, stainless steel, black steel, cast iron and enameled cast iron cookware.  

The non-stick is only used on low to medium heat and never on high heat or in the oven.  I have two brands of non-stick I purchased at Costco.  The Circulon non-stick has held up fairly well but I had to replace the two frying pans I use the most due to the non-stick surface degrading.  Non-stick surfaces degrade over time, it's just a fact of life with these pans.  I replaced them with the set of two non-stick frying pans by the Made In brand at Costco, available on-line, gets really good reviews.  I've only had them for around 9 months, so far, so good.  I always use a dab of olive oil when cooking with a non-stick pan to help microscopically polymerize the oil to the non-stick surface.  That is the point of seasoning a pan.

I've read mixed reviews about Hexclad and decided to stay away from that brand.  Same with the Green Pan brand.

The Costco Kirkland brand of stainless steel cookware set I have has held up surprisingly well, just as good as an All-clad frying pan I have.

For high heat searing or using on the grill, I use my Matfer black steel frying pans, like what they use in restaurant kitchens.  They are not as heavy as cast iron pans.  The black steel pans are practically indestructible but need to be seasoned and cared for like cast iron pans.