luvs_food said:well, all clad of course! i already use that now and even my scrambled eggs won't stick if i add a little butter. my Dad helped innovate cop-r-chef. 'nuff said. shhhh.... he's been asking me to bring that up for while.... family politics.
wildcat97 said:What material would you prefer and/or what brand?
wildcat97 said:Thank you all!
Eric- sorry it was a vague question
eric said:If I was to get just ONE, I'll use iron or cast iron.
You should check out (if they have at your library or peruse it at the bookstore) "On Food and Cooking". In the back of the book somewhere, McGee (I just found out this was a pen name), writes what material is good for which method of cooking.