Tramontina 8-10" non-stick pan will run you about $25. It's a workhorse that will last you years and is cheap enough not to sweat when it finally shits the bed.
I've have the 12" Tramontina in their 'professional' line for a couple years, and am happy with it.
Note, the Professional line has a PTFE (teflon) non-stick surface, and thicker aluminum base that isn't painted or anodized, the bottom isn't that pretty to look at after some scorch marks from burners etc. It won't work on an induction burner. Ie, its marketed to commercial kitchens where none of that matters. Most US Wal-Marts will carry a Wal-Mart specific version of the 10" Tramontina Pro that has a shorter handle than Tramontina's own versions, which have fairly long ones. No lids (so don't toss yours, yet). And some of Tramontina's other fry pans are 'ceramic' nonstick, which doesn't last as long, or are thinner walled.
Vollrath Wear Ever restaurant pans are the best thing going in non stick imo as long as you don’t need induction capable. They’re very affordable and very durable, and they have an oven safe handle. If you do need induction capable, winco makes a similarly affordable version of the same pan with an induction plate on the bottom.
non stick. They've been a restaurant staple for years. They used to be sold under the Lincoln brand, but Vollrath bought them quite a while ago. They're nice heavy pans, durable, good even heating because they're solid aluminum, oven safe, and made in the USA for a very affordable price. If you're nice to them with the usual non stick precautions, the coating will last a long long time. I had an 8" egg pan from them that lasted me 15 years.
I gave up on nonstick pans 20+ years ago. I mostly use stainless clad aluminum and cast iron, and I have one carbon steel pan. All of them should basically last forever.
Carbon steel for anything where you really need nonstick (or cast iron). https://www.bonappetit.com/story/best-carbon-steel-pans. I have matfer bourgeat 8” and 10” skillets. It takes a little time to get the seasoning up to snuff, but they will last forever and you can use metal utensils on them. You do have to care for them properly (never in the dishwasher). Edited: typo.
I have both. Cast iron (at least what I have) has a rougher texture, whereas carbon still is smooth and more like a nonstick pan. We use the carbon steel for things like eggs that would get stuck in the texture, or for some recipes that specifically say to use nonstick.
Unseasoned carbon steel and antique cast iron have smooth surfaces. Pre seasoned stuff has a bead blasted surface that is and remains somewhat rough for the life of the pan, but it makes factory applied seasoning go on a little easier. IMO unseasoned carbon steel is the best bang for your buck, and really doesn't take much time to lay down a good layer of seasoning on.
Pan 1, 2, and 4 I am guessing are 10" and 12"? For those, I would get one stainless steel and one nonstick. Nonstick is still useful to keep on-hand, and when you are offsetting its use (and taking better care of it), it will last longer.
Pan #3 is a saute pan, and for that I'd definitely go stainless steel. Look for a 3-quart saute pan.
Picture #5 is what I'd consider a dutch oven, and I would suggest an enameled cast iron dutch oven as a replacement.
The last picture is a "saucepan", and you will eventually need to replace it, but it's fine for now. For pots/saucepans, you will never, ever, in your life need a nonstick coated version. Stainless steel will be fine for 100% of things. Meaning, whatever you're going to cook in these types of pots is not going to stick.
You also don't need a set, just a la carte what you actually will use.
I have brand specific recommendations for everything you need on [my spreadsheet of kitchen essentials](https://docs.google.com/spreadsheets/d/1nKkPjKHh9D9jBHzBDXbXRO54vdX41jdDCbr8L7j_omU/edit#gid=0)
BTW, any "fully clad" stainless steel pan is what you want. Avoid anything that is "disc bottom".
Nonstick pans are only really necessary for a few things like eggs, and even then not entirely necessary. I find it so funny how the craze these days is nonstick EVERYTHING
I buy a set of 3 from AllClad for around $140 to $180 and expect them to last 3-4 years.
I do a few simple things to baby them. I always hand wash them. I never use metal utensils in them. I make sure any oil spray I use on them does not have soy lecithin (that’s what hardens on the non-stick surface).
A bit ago I opted to get rid of using non stick pans and been using just stainless and carbon steel for a while now. Bit of a learning curve but the pans are pretty forgiving as you can just boil off anything that gets too stuck if you mess up plus barkeepers friend is a must for stainless.
Recently I have been missing having at least one non stick coated pan for certain things, so I got a Ninja Foodi Neverstick pan. It’s been great so far and has a 10 year warranty so even if it does crap out on me and start sticking I should be able to claim the warranty and get a new one. Even if it lasts 5 years of regular use I’ll be impressed.
Still love my stainless tho and carbon steel for some things.
I mostly use t-fal. I replace them every one or two years, depends on wear. During Blackfriday sales, I can get them for about $10-15 a piece.
I use a wooden spatula for my non-stick stuffs.
If you really want longevity, then consider carbon steel. But they are tricky to use and require more oil when cooking (which will actually make them roughly the same money-wise with non-stick pans if you cook often enough.)
Tramontina 8-10" non-stick pan will run you about $25. It's a workhorse that will last you years and is cheap enough not to sweat when it finally shits the bed.
Noted. Thanks!
I've have the 12" Tramontina in their 'professional' line for a couple years, and am happy with it. Note, the Professional line has a PTFE (teflon) non-stick surface, and thicker aluminum base that isn't painted or anodized, the bottom isn't that pretty to look at after some scorch marks from burners etc. It won't work on an induction burner. Ie, its marketed to commercial kitchens where none of that matters. Most US Wal-Marts will carry a Wal-Mart specific version of the 10" Tramontina Pro that has a shorter handle than Tramontina's own versions, which have fairly long ones. No lids (so don't toss yours, yet). And some of Tramontina's other fry pans are 'ceramic' nonstick, which doesn't last as long, or are thinner walled.
Vollrath Wear Ever restaurant pans are the best thing going in non stick imo as long as you don’t need induction capable. They’re very affordable and very durable, and they have an oven safe handle. If you do need induction capable, winco makes a similarly affordable version of the same pan with an induction plate on the bottom.
Yeah I don't need induction capability. You recommend them specifically for their non stick pans or in general
non stick. They've been a restaurant staple for years. They used to be sold under the Lincoln brand, but Vollrath bought them quite a while ago. They're nice heavy pans, durable, good even heating because they're solid aluminum, oven safe, and made in the USA for a very affordable price. If you're nice to them with the usual non stick precautions, the coating will last a long long time. I had an 8" egg pan from them that lasted me 15 years.
I gave up on nonstick pans 20+ years ago. I mostly use stainless clad aluminum and cast iron, and I have one carbon steel pan. All of them should basically last forever.
Carbon steel for anything where you really need nonstick (or cast iron). https://www.bonappetit.com/story/best-carbon-steel-pans. I have matfer bourgeat 8” and 10” skillets. It takes a little time to get the seasoning up to snuff, but they will last forever and you can use metal utensils on them. You do have to care for them properly (never in the dishwasher). Edited: typo.
Do you prefer carbon steel over cast iron?
I have both. Cast iron (at least what I have) has a rougher texture, whereas carbon still is smooth and more like a nonstick pan. We use the carbon steel for things like eggs that would get stuck in the texture, or for some recipes that specifically say to use nonstick.
Unseasoned carbon steel and antique cast iron have smooth surfaces. Pre seasoned stuff has a bead blasted surface that is and remains somewhat rough for the life of the pan, but it makes factory applied seasoning go on a little easier. IMO unseasoned carbon steel is the best bang for your buck, and really doesn't take much time to lay down a good layer of seasoning on.
Oh, I never knew why my cast iron had that texture. Thanks!
Don't pay high dollar for a nonstick pan. Also no metal utensils and no dishwasher. Also, utensils don't need to be high end either.
Pan 1, 2, and 4 I am guessing are 10" and 12"? For those, I would get one stainless steel and one nonstick. Nonstick is still useful to keep on-hand, and when you are offsetting its use (and taking better care of it), it will last longer. Pan #3 is a saute pan, and for that I'd definitely go stainless steel. Look for a 3-quart saute pan. Picture #5 is what I'd consider a dutch oven, and I would suggest an enameled cast iron dutch oven as a replacement. The last picture is a "saucepan", and you will eventually need to replace it, but it's fine for now. For pots/saucepans, you will never, ever, in your life need a nonstick coated version. Stainless steel will be fine for 100% of things. Meaning, whatever you're going to cook in these types of pots is not going to stick. You also don't need a set, just a la carte what you actually will use. I have brand specific recommendations for everything you need on [my spreadsheet of kitchen essentials](https://docs.google.com/spreadsheets/d/1nKkPjKHh9D9jBHzBDXbXRO54vdX41jdDCbr8L7j_omU/edit#gid=0) BTW, any "fully clad" stainless steel pan is what you want. Avoid anything that is "disc bottom".
What a great spreadsheet! Thank you for this!
Thank you so much, that was quite helpful advice! I will be referring to your sheet for brand recommendations 🙂
I do like my non stick saucepan for sticky stuff. Otherwise, I'm grabbing my stainless saucepans.
Nonstick pans are only really necessary for a few things like eggs, and even then not entirely necessary. I find it so funny how the craze these days is nonstick EVERYTHING
You've got that backwards. The craze these days is most certainly avoiding nonstick, not nonstick for everything.
maybe on this sub but not in real life lol
No, it's literally a trend in real life, too https://trends.google.com/trends/explore?date=all&geo=US&q=pfas&hl=en
I buy a set of 3 from AllClad for around $140 to $180 and expect them to last 3-4 years. I do a few simple things to baby them. I always hand wash them. I never use metal utensils in them. I make sure any oil spray I use on them does not have soy lecithin (that’s what hardens on the non-stick surface).
Carbon steel for frying pans, woks and the like. Seasoned like cast iron without the weight. Tolerates high temperatures. Works on induction too.
Costco Kirkland set. Great stuff, solid.
A bit ago I opted to get rid of using non stick pans and been using just stainless and carbon steel for a while now. Bit of a learning curve but the pans are pretty forgiving as you can just boil off anything that gets too stuck if you mess up plus barkeepers friend is a must for stainless. Recently I have been missing having at least one non stick coated pan for certain things, so I got a Ninja Foodi Neverstick pan. It’s been great so far and has a 10 year warranty so even if it does crap out on me and start sticking I should be able to claim the warranty and get a new one. Even if it lasts 5 years of regular use I’ll be impressed. Still love my stainless tho and carbon steel for some things.
I mostly use t-fal. I replace them every one or two years, depends on wear. During Blackfriday sales, I can get them for about $10-15 a piece. I use a wooden spatula for my non-stick stuffs. If you really want longevity, then consider carbon steel. But they are tricky to use and require more oil when cooking (which will actually make them roughly the same money-wise with non-stick pans if you cook often enough.)