For You Chef-Types Out There . . Best Pans?

Want an old friend? Get a cast iron skillet. You have to learn how to season, clean, and store properly though. It's relatively easy. They get better with use and if cared for properly they get passed down from generation to generation as they develop a shinny black patina non-stick coating with use. I like teflon coated non-stick pans too, but they all go bad eventually no matter how much money you spend. I like the ones I bought from IKEA, 2 for 19.99, a small and a large. They have a nice teflon coating they're light weight, and they have an aluminum clad bottom to radiate heat evenly. I replace them every couple of years or so. They last longer if you remember not to use anything abrasive to clean them. That includes scotch pads. Just use hot water to rinse followed by a wipe with a dish cloth or paper towel.