I prefer stainless with Pam to nonstick pans. They are completely nonstick for me.

ETA: I use Tramontina pans.

Irecently purchased the Oxo carbon steel preseasoned pan and so far I love it. I never cook meat so rarely need heavy cast iron. But now I can make tart tatine. this is more non stick than my All Clad or Calphalon and is part of my build towards induction.

I know that non-stick is evil but I still use my Cuisinart Chefs Classic Non-stick pans. I have the small and large and they work great on the glass induction cooktop.

Thanks, all! I'll check these out.

JoanM -- I believe nonstick is only dangerous if you cook at high temperatures.

I would just go to someplace like Target that has several brands and heft them to see if they are too heavy for you. The lighter the pan the less evenly it cooks generally but for eggs it hardly matters. Teflon is considered safe if you don't over heat it and the alternative "ceramic" is actually silicon.

Do look at the Tramontina Sherry mentioned. I don’t own any but reviews I’ve seen have been good with some comparable to All-Clad. Check Amazon.

Costco, and you get two, of course. There’s also a 12 inch available.

Blue Diamond 10" Open Fry Pan - Macy's I have this one in a larger size. I like it fine. I've had it a couple of months now and so far, so good. I got mine at Walmart. Looks like it's $19.88 right now at Walmart.

We have some T-fal inexpensive non-stick skillets. Just be careful not to overheat pan and not to heat empty. These are light weight and useful. We use a thin coating of oil or butter or fat.

Photo of a smaller one. Inexpensive.

We also have heavier skillets like seasoned. older cast iron, enameled cast iron and stainless.

chisue, I did not know about the cartoon. Thanks to ’theGoogle’ I do now. 🤠

buy the best ... you won't have to fret about it ...

The Tramontinas have good reccomendations.

Tramontina skillets were much better quality when they were made in Italy. I have one that was made in Italy that's 20+ years old, and a newer one, and the difference is noticeable. They're still good pans, but I wish they had kept them the same.

Or, ATK, America’s Test Kitchen 2022 nominates the Oxo Good Grips Non-stick Pro as their favorite.

In 2022 the 12” was about $42 (for reference)

I've ordered an OXO 'Agility Series' 10" pan for about $32 incl. tax. It's lightweight and says it is induction compatible, should I finally take a sledgehammer to my horrible electric smoothtop. Has a 'diamond infused' nonstick interior. Coming tomorrow. Wednesday is 'egg breakfast' here. I hope I like it!

Sneaky ad says this has a stainless steel *handle*. Yeah? And the pan itself is what, cardboard?

I have an 8" Green Pan, which has a ceramic surface, and I use it to fry an egg or two to use in breakfast burritos. I cook the eggs like omelets, but if they end up scrambled, I'm okay with that. I never fry eggs with yolks intact because I do not like yolks by themselves.

I have another smaller pan with a granite stone interior, 5" diameter, that I use to cook one egg, if I am making a burrito on a small tortilla, or a breakfast taco on a corn tortilla.

I have a couple of A-zon Basics hard anodized non stick skillets that are 3 1/2 years old and have held up better than any non-sticks that I have owned before.

Ended up with them by mistake. I ordered the set of 2 meaning to ship them to my son who lives in another state. When they showed up at my house two days later--because I forgot to tick the box to ship to another address--I decided to keep them & ordered another set for him. I just visited him last month & noticed that his skillets are holding up nicely, too. I have a gas cooker & he has electric coil.

should I finally take a sledgehammer to my horrible electric smoothtop.

Ha! I actually did that, for real, to a Corning smooth cooktop. I hated that thing with a passion.

ci_lantro -- Yes, this cooktop has numbers instead of temperature settings. I always want something between the numbers. Today, cooking rice, I can use #1 (too low) and nothing happens, or the next setting...and get boil-over.

I used the new pan this morning. It's...OK. I wanted something light, but I think the body (which turned out to be aluminum) cooks less 'evenly' than SS. Better they make the handle from something else and put the SS into the pan! I like the coating just fine. Literature says to heat the pan before adding the food...strange to me for low-temp cooking. We like 'over easy' eggs; this easily hard boils the surface of the yolks before the eggs are ready to turn. Maybe it goes back?

I have always heated my pan first regardless if it is non stick or whatever I use.

I have Tramontina which I like very well (also Tramontina kitchen shears which are stainless steel and are dishwasher safe). But my T-Fal set is my favorite. This set has shown me what a difference truly cooking evenly is all about!

I have a set of Calphalon frying pans. They came as a set of 8 inch and 10 inch sizes. I got them on sale for $49. I am very happy with them and I've had them for several years, with no sign of wear. I don't know about the "induction-ability".

maymay -- Thanks for the tip about the kitchen scissors. My red-handled Solingen shears have finally given up. I've only had them for 60 years, when I bought them with my then-fiance's Allstate discount at Sears.

I bought a Emeril frying pan at Ollies, it was about $10 It's been a good one. I've had it about 8 months or more.