Although I repeated to you what I heard on The Splendid Table, I have an 8" non-stick pan years ago at a place where they sell left over stuff for almost nothing. I use it only for cooking eggs. It is very well made and although it has some scratches it is still non-stick. I just looked on the bottom of the pan to see the brand. Apparently they are available at Target and don't cost an arm and a leg. https://www.crateandbarrel.com/cuisi...B&gclsrc=aw.ds
Mama Bear
Al
I also a victim of the glass top , and I use an array of pans for the same reason
so this is my set up from cheap to expensive 1) For relative cheap non stick . I have an IKEA -365 , That produce good results as long as you use a silicone coated high temp spatula , it will last forever, until one of your relatives decide to make breakfast while visiting you and scratch burn the hell out of it.
2) Stainless steel . I have two with about the same results One is a tramontina and the other a T-fal , these are not so bad as long as you re-season every once in a while and wipe no heavy cleaning. I can make excellents Sear fish with little to no oil "loupe de mer" style.
3) Is my Cast Iron. And as we know they are no good for the glass top range , I use it in my outdoor brick oven, and my stand along gas outdoor deep fryer style burner.
4) I don't own any Cooper at this time, and I waiting for , but my son just got married last month. and a collection of Sur la table is on the thoundsands and is better to get the collection that buy individual, the Nouvelle are really good too. as for professional reviews.
I think when it come to pans is hard to have a long term relationship . We will have to be a bit promiscuous as there is not a perfect one.
Julian.
Breeding , interest and goals Wilds Heckels and Cuipeuas and a few Domestics pairs with occasional fry as well as Angels fancy Plecos , corys and shrimps.