food
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The place for all kinds of food discussion: from photos of dishes you've made to recipes or even advice on how to eat healthier.
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Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat
Cuisine of the month:
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I have no specific model recommendations because usually I buy whatever looks good at a discount Marshall's/TJ Maxx type store or the thrift store. I just gave general principles of pans I've owned over the years, so if you do go non-stick don't go super cheap or super expensive. The thickness on the bottom matters for avoiding hotspots, if you're shopping for cheap pans IRL.
Right now I'm liking my Lodge cast-iron, Lagostina Cast Iron, and Paderno stainless steel for pretty much all of my cooking on skillets. Two of those brands are Canada only (I think) in big-box retailers so I'm not much help on that. It's probably not worth importing something heavy like a pan from Canada lol. Lodge stuff never goes on discount, but the two Canada brands regularly do.
If you don't usually make scrambled eggs or french-style omelettes then it's pretty easy to switch to cast-iron or carbon steel. I'd probably buy a carbon steel pan if I had a do over, even though now I'm very attached to my cast iron pans.
If you do go non-stick, then maybe see if you can find a decent thickness stainless steel skillet to save some durability when you're cooking that "what sounds good" type stuff. Stuff sticking on the bottom of the pan slightly is an opportunity for deglazing that crust back into the sauce (aka splash of wine where you cook most of it off to unstick stuff)