[Culverin]

Cost isn't everything.
Consumer retail stuff is crap a lot of the time and they overcharge for it.

I get a lot of tools and stuff from restaurant supply stores.
Cheaper, stronger and sealed so easier to clean.
That is where I suggest you get a non-stick pan.
However, I only use my nonstick for very few things.
Gyoza, scrambled eggs aaaannnnndddd that's about it.


Why I suggest dutch oven > everything else?
Well, it's the 1 piece of cookware I can't live without, it's big, high sided and multi-purpose.
You can do everything in it.
- Stews/Braising
- Soups
- Steaks
- Stirfry
- Deep fry

Because it is made of cast iron, it has really good heat retention allowing you to get some proper browining on your meat.



sonick, that link makes me really want a decent stainless fry pan >.<