I bought one for my wife as she won't cook eggs without one and our old pan wore out. It turns out they are made in China and not as thick or nice as All Clad USA made pans. I don't use nonstick pans. I usually use carbon steel well-seasoned. I have a small carbon steel for fried eggs and a larger one for omelets and scrambles. Lately I am using a French copper steel line pan as it is my new toy, so I am cooking everything in it right now. It seems to only need a small amount of butter for me cooking eggs and a very low setting on my gas stove top. The copper transfers heat very well.
I bought an All Clad 10” aluminum non-stick at TJMax not too long ago for $20. I only use it for omelettes. Great value.
As a choice for an 'everyday' skillet, I've been using a Cuisinart 12" non-stick aluminum one for years. Somehow it just retains its non-sticki-ness and keeps going, and was relatively inexpensive. I also have more expensive Zwilling pans (like the knife company) that I recommend, but I reserve them for things like omelettes, carmelizing onions—tasks that require low heat or longer cooking times/more delicate operations. Guess what I'm saying is that it's good to have a workhorse skillet that's not precious (but works dependably), to offset the mileage on your 'good' set. And...embrace those cast iron pans that you have in your collection!
