Frying pan?

Sauce pan?

Stock pot?

All depends on the purpose.

Frying pan sorry, should have been more precise.

Not exactly a frying pan, but one of my favorite pans is a heavy stainless steel Cuisinart 5.5 quart pot with a stainless and glass ovenproof lid. They call it a Muti-Purpose pan and it is. I do a lot of braising and it's great for that - browning meat or vegetables in it like a frying pan and then adding liquid and the lid and simmering on stovetop or slow baking in the oven.

It was a gift when it became difficult for me to lift similarly sized cast iron pans due to a muscle problem but I wish I would have had it years ago. It's not very expensive so after using it for a while, I bought a second one for our vacation home.

The only downside is that the securely attached metal handles on the lid and pan sometimes get too hot to handle without a pot holder.

Here is a link that might be useful: Cuisinart multi purpose pan

Cast iron...i have four sizes and all serve the size needed.
The 4th is a med sized dutch oven where the lid doubles as a nice griddle.
I do have other cookware, many, and enameled cast iron, etc...
but my go-to 'griddle' is one of the cast iron pans.

All-Clad 12" (just the ordinary tri-ply stuff). Great pan and will last you a lifetime.

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If you want something non-stick, don't spend a lot of money. Nobody makes a non-stick that lasts "forever" or anywhere near close to it. Just to pick something with a fairly heavy bottom for even heating.

That is a good one ruthanna. I do have a similar one with a single handle...the high sides and glass lid are important for a single go-to pan. I use mine for braising, rice/grains, sauces, gravy, a favorite chicken dish, soups...
Gave a similar one to my mom that she loves and it 'lives' on her stovetop for daily use...and hers is double handle also.
That would be my choice as well. For an everyday pan.
And a good price!

My cast iron skillets are my go-to for frying too. I like that I can bake in them & I also use the largest 1 for making pancakes & griddle breads like flour tortillas & naan.

I have a stainless steel saute pan that I use for steaming & (of course) sauteeing.

The other fave is my old stainless Martha Stewart chili pot - it's really a wide round Dutch oven & can go from stovetop to oven - great for chicken Vesuvio & other braised dishes & wide enough to fry in too.

My general favorite is a Le Creuset 5 qt. enamelled cast iron braiser.

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For things I want to attack with metal objects, however, like ground beef, I use a Demeyere:

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For eggs, however, as well as crepes and pancakes, I use a DeBuyer carbon steel crepe pan for its extreme flatness, even heating and immediate response:

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I use non-stick. Of all the brands I've tried, Circulon has been the best. Calphalon and KitchenAid, the worst.

If I need to use a non-stick skillet I buy the ones in the restaurant section at Sam's they are just as good as the expensive ones and when they finally wear out it's not a big deal. But if I am sauteing something and then braising or deglazing for a sauce I very often use the stainless steel All-Clad Saute pan with lid, it is just the right size for a lot of recipes and can go into the oven. After that the one I use most is the large All-Clad stainless steel skillet.

For regular frying pans, I use Demeyere ProLInes. I had some All-Clad d5 and found them to be greatly inferior. The evenness is superior on the Demeyere, as is the cleanup. I also have cast iron, but it only is taken out from time to time.

For eggs, I use the Zwillings Heckels Spirit Thermolon.

I use cast iron frying pans. I have an all-clad stainless steel pan but almost always use the old cast iron pans.

My "go-to" is a sauté pan. I have All-Clad tri-ply in 3 qt and 6 qt and use those the most.

I make scrambled eggs 2-3 times a week and have 3 different sizes of non-stick for that. Two from Ikea.

I like fried eggs in my 10 inch cast iron, but I don't pull it out that often. Great for corn bread and pan pizza!

I love my cast iron, but it is getting too heavy for me to lift. Therefore, I mostly use my All-Clad non-stick skillets.

Ditto on the Sams Club nonstick skillets. They are heavy aluminum (good heat transfer). The coating wears out after a few years, but the price is so low it's not a biggie.

I also use a well seasoned Wagner cast iron frying pan; they do command a premium over new stuff, but it's definitely worth it. Great for searing meats, for example. And it's nearly nonstick.

Close to that for utility is a Paderno World Cuisine carbon steel frypan. Nearly as good as well seasoned cast iron. I have a few Debuyer carbon steel pans; they're thinner than Paderno, and I prefer the Paderno. YMMV.

The link is to an eGullet post on cookware. It's long and somewhat technical, but if you retain a third of what you read there you'll know far more than the average kitchen store employee. First determine the task you are trying to accomplish, then choose the best item that fits your budget.

Here is a link that might be useful: understanding stovetop cookware