I own a variety of pans bought over the years but I've found that I am almost exclusively using a 10" cast iron pan my grandmother used to use and a 12" pan I b

I own a variety of pans bought over the years but I've found that I am almost exclusively using a 10" cast iron pan my grandmother used to use and a 12" pan I bought for maybe $30 or $40 some decades ago as well as a 5-quart cast iron dutch oven. They're both seasoned and so are basically non-stick. They heat evenly and retain that heat for a long time. The only downside is that they're heavy so you do not want to drop them on your foot.