I'm getting sick of the non-stick coating scraping off my pan after just a few months of use, despite following almost all the care guidance (no metal utensils, don't heat empty on a high heat - exception is I do put it through the dishwasher!) so I'm looking to replace it with something more hard-wearing.
The pan I'm looking to replace is a 28cm non-stick frying pan. It's got a wok-like shape but a fully flat bottom. I use it almost daily for all sorts of dishes - stir fries, ragu, chilli, fajita veggies. I do cook a fair few tomato-based dishes so resistance to acidity would be important, though I do have a Le Creuset casserole dish I could use for those. I cook on gas at the moment but in the future I might be interested in switching to an induction hob. I've got another small non-stick pan I use for eggs, no need to replace that one.
I'm confused between whether I want stainless steel, carbon steel, hexclad, cast iron, allclad, ceramic... Etc etc.
Would really appreciate any advice or someone who can ask the right questions to help me work out what I need!
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