[masraum]

Originally Posted by mjohnson

Meh on any nuance between the fancy brands. We have all-clad and beat on them daily, they keep up well. Some are non-induction (typically they're Al exterior) but most are induction-friendly.

It's gonna stick - if you're cooking a sturdy protein just be patient and it'll release. Always do the "drag through the hot fat" as you drop it. That helps.

If you're doing eggs or something fragile like some fish... Get a restaurant-quality nonstick pan. Replace every two years. That's maybe $10/yr for cooking bliss.

All-Clad has a line, I thought they stopped making them, but it looks like they are available still/again, "Copper Core." I think they are 5 ply and one of the inner layers are copper. I have always thought those might be a nice set of pans.