Anonymous wrote:Over the years I’ve put non stick pans into the oven to make things like a frittata. One had soft handles which I just wrapped with foil. These were just relatively inexpensive no name commercial pans bought at warehouse stores.

Yep.

Here's my 12-in go-to non-stick pan from Sam's Club. The silicone handle sleeve comes off if you need to go above the 400F the pan itself it rated to/for. At <$25, it's a bargain. I also have the 8-in version.

Note: the outside layer is aluminum and will go grey if you put it in the dishwasher. It's so easy to clean, though, that a quick handwash keeps it looking pristine.

Over the years I’ve put non stick pans into the oven to make things like a frittata. One had soft handles which I just wrapped with foil. These were just relatively inexpensive no name commercial pans bought at warehouse stores.

Anonymous wrote:Enameled cast iron like Le Creuset or Staub.

I opened this thread to say Lodge cast iron, but if you don't want to deal with seasoning, enameled cast iron is the way to go.

Le Crueset anodized cookware.

Anonymous wrote:

Anonymous wrote:A stainless steel skillet or everyday pan (the same pan but with different handles).

If you want to keep one nonstick pan for eggs, keep that one and replace all the rest with stainless steel or anolon. You don't need all your pots and pans to be nonstick.

OP here. Thanks, all. I now own - two sizes of saucepots (stainless steel), a huge pasta pot (stainless), two sizes of nonstick saute pans, a large/deep nonstick saute pan, and a large le creuset dutch oven. This seems to cover all of my needs, but for the times I want to cook something on the stovetop and then move into the oven.

I think I’ll request (aka, buy for myself) a deep le creuset saute pan for next christmas, and in the meanwhile buy an inexpensive stainless steel saute pan (I think both depths will be handy).

Thanks again, including the tip on the pot holder.

Hands down the pan I use the most is the Creuset braiser. It has a wide cooking surface and goes stove to oven beautifully.

Anonymous wrote:A stainless steel skillet or everyday pan (the same pan but with different handles).

If you want to keep one nonstick pan for eggs, keep that one and replace all the rest with stainless steel or anolon. You don't need all your pots and pans to be nonstick.

OP here. Thanks, all. I now own - two sizes of saucepots (stainless steel), a huge pasta pot (stainless), two sizes of nonstick saute pans, a large/deep nonstick saute pan, and a large le creuset dutch oven. This seems to cover all of my needs, but for the times I want to cook something on the stovetop and then move into the oven.

I think I’ll request (aka, buy for myself) a deep le creuset saute pan for next christmas, and in the meanwhile buy an inexpensive stainless steel saute pan (I think both depths will be handy).

Thanks again, including the tip on the pot holder.

Le Creuset. Done.

Anything not non stick really, we have stainless steel and a bunch of calphalon. Pro tip if you stick one with a handle into the oven, when you take it out stick an oven glove over it so you remember it’s hot

Enameled cast iron like Le Creuset or Staub.

A stainless steel skillet or everyday pan (the same pan but with different handles).

If you want to keep one nonstick pan for eggs, keep that one and replace all the rest with stainless steel or anolon. You don't need all your pots and pans to be nonstick.

Often I see a recipe that calls for cooking a dish on the stovetop and then moving it to the oven to finish cooking. My stovetop pans are not oven-safe (they are all nonstick).

I don’t want cast iron - I have a cast iron pan but I dislike it as I’ve never mastered the art of seasoning it / keeping it clean (I’ve followed the Lodge instructions and posted once on dcum with questions, got many conflicting responses about how to season, tried most of them, and none worked to keep the pan easy to clean).

So please no cast iron recs, but I’d appreciate other recommendations for brand and what size/shape you find to be the most versatile.

Thanks!