I’m an advocate of the inexpensive restaurant supply pan that gets replaced once a year or so. I’m just not good at babying my pans, and even the best of teflon pans is good for a few years at best. (This is where someone comes in and talks about the teflon pan they’ve used every day for 20 years that’s still as slick as glass. I believe you, but you’re the exception.)
I have an Emerilware set that I love also.
I don’t cook that much, so I expect mine to last forever. 
I don’t mind cooking on it, but what I dislike about it is:
YOU CANNOT GRAB IT WHILE HOT!
Not without at least thinking about a hotpad first. It’s an added layer of anxiety I usually don’t have while cooking.
We have a Farberware and a Martha Stewart and they’ve lasted a good 6 or 7 years. They’re starting to show a little flaking around the edges.
What I DO love, however, is our size huge, teflon coated, saucier (sp?) I can’t find a name on it, it’s about 12" across and a cross between a deep frying pan and a wok. There’s very little you’d want to cook in there that you’d NEED a utensil for. Just grab and flick with the wrist to get everything to stir. It looks like this:
http://bit.ly/3vzW9T
And it makes a killer Hamburger Helper. :eek:
As opposed to copper or teflon where you can go right ahead and grab it while hot because heat is hot in a different way for teflon or copper?
:smack: Oh they have those bakelite-modernedition handle thingies, don’t they?
::realizes he hasn’t touched a non-castiron frying pan in eons::
Or, you know, a metal handle with the magik of not conducting heat. 
I have a stainless steel set, a non-stick set, and a variety of cast iron pots & pans. We use them all pretty often. If there’s a non-gimmicky tool for the kitchen, we probably have it. And if it is gimmicky, we usually break it or throw it away pretty quickly.
I like the non-stick the least. They’re Calphalon. I know they were pricey, but I’ll be damned if I can recall the details on them. The inside of the pan is bumpy and probably the reason I least like them.
oh, and I’ve had all of the pot/pans for around 10 years. We follow some simple rules that you might find not-so-simple. Always hand-wash. Never use abrasives (on non-stick). Never use metal utensils on non-stick.
I purchased a couple of NordicWare restaurant pans from Williams and Sonoma about six years ago, and they’re great. Good price and extremely durable. The non-stick finish is still pristine despite heavy use.
This 12" pan is what I bought for a non-stick frypan. I got it from Sam’s in the restaurant supply section. It’s heavy-duty, well-made and cheap. I will warn you that when it says 12", that’s the bottom diameter. The pan is very large and has a long handle. And for $20, you can afford to replace it when it gets ratty.
StG
My bf just moved and bought a Calphalon “Kitchen Collections” set which appears to be much more affordable than regular Calphalon stuff. I’ve only cooked in them a couple times but they seem to be wonderful - the nonstick was really non sticky and the bastards are HEAVY! Think the whole set was $150 at Target, and they had loose ones too. They look good too, he got black but the set also came in red.
Cast iron.
That said, I think it was Alton Brown who said to buy the cheapest non-stick skillet you can find. It’s his opinion that they are all going to erode with use, and it is just a waste of money to buy a $200 skillet that will wear out in 2 years, as opposed to a $30 skillet that will last 18 months. So just grab a cheap one that fits your needs and replace as necessary. You’ll still come out ahead.
I see your problem, you’re supposed to fry the bacon first then fry the eggs…What you don’t have real bacon with your eggs? Sacrilege
That’s half the fun of owning a giant 20 pound cast iron frying pan (aside from home defense and stopping stray bullets). Nothing cooks bacon better. Nice even heating and with that little spout on the side of the pan it’s so easy to save that wonderful fat. Which is great for browning pork chops or making a quick gravy for left over noodles or (my father’s personal favorite) popcorn.
I am actually a fan of cast iron. I have a 13.25" Lodge skillet. It’s my favorite pan. I cook everything from steaks to pancakes in it. But, it’s heavy. There’s a reason it has that assist handle. My wife doesn’t like to lug it from the pantry to the stove. Kids will have trouble getting them on the stove or cleaning them. In fact cleaning a hot, heavy iron skillet can be down right dangerous. As for the hot handle issue. I have a number of pot holder type things that just slip on. The big problem is they’re cloth and I’ve lit more than one on fire on the extra large burner of my gas stove. So unless they’ve got good arm strength and are quick with small kitchen fires I’d say cast iron might not be such a good idea for teenagers.
I’ve recommended these before. I own several pans made by Berndes. Coated cast aluminum with a thick steel bottom that absolutely will not warp. This means they sit flat on the burner at all times and provide even heating. You also cook at lower temps and they are oven-safe to 450. They’re expensive, but have a lifetime warranty.
I love my big T-Fal frying pan. It’s my second one. The previous one lasted through many years of daily use. Cooks beautifully and is pretty tough for a non-stick pan. Made in France.
My large/main cast iron pan has a wooden handle. I have one with a metal handle for direct to oven cooking (both large & small sizes) but I dont use them as much.
I never, or very rarely, cook eggs in cast iron. I use nonstick for eggs and potatoes mainly or food that is very starchy. I have Calphalon “kitchen essentials” line in 2 sizes for those uses.
Also, I once had a roommate that scrubbed my cast iron pan down to bare shiny metal. I just about cried.