Demeyere brand skillets are fantastic. They're fairly nonstick - I can scramble eggs with only a little sticking, hamburgers or sausages will leave residue, but

Demeyere brand skillets are fantastic. They're fairly nonstick - I can scramble eggs with only a little sticking, hamburgers or sausages will leave residue, but it's easily cleanable. They aren't super cheap, but they won't break the bank and they're a lot of value for the money. An aluminum skillet from a restaurant supply store is cheap and low-maintenance. I use this one [0] for omelets and scrambled eggs, and it's probably my favorite pan. The thickness means that the heat is incredibly even, and there's enough mass that it won't cool down much when adding food to a preheated pan. [0] https://www.foodservicedirect.com/alegacy-eagleware-the-point-two-five-line-heavy-duty-2-gauge-aluminum-alloy-fry-pan-10-inch-226161.html https://www.foodservicedirect.com/alegacy-eagleware-the-poin...