Second the All Clad recommendation. They are not the cheapest but they will last forever, properly cared for. As my grandma used to say, good is cheap. You might spend $75 on a frying pan but it'll be the last one you buy.

Ross or TJ Maxx has what you want. Get the heaviest and most expensive 8" model there - about $12.99. Buy two, they don't always have good quality ones, and you definitely don't want the really cheap ones. I bought a really small one, perhaps 4-5" because it was cute, but it's too small to flip or turn two eggs. Sunny-side up it does very well.

BTW, realizing how cheap these are (I have about 6 in various sizes and condition) I started putting them in the dishwasher and after about 6 months there have been no problems at all.

The All-Clad never leaves the cupboard on my watch. Same for the inherited Revere Ware. And the too-heavy cast iron doesn't work on new stove.

I'm a die-hard fan of All-Clad Stainless. Started switching out my Calphalon Commerical Anodized a few years ago, and have never looked back. I'm up to about 9-10 pieces so far, and have gotten rid of all but one anodized pan! Durable, beautiful, versatile (not ruined by high-BTU ranges, great in the oven, induction compatible, dishwasher safe), made in the USA and a lifetime warranty. Well worth the cost provided you stick with the USA-made standard cookware, and avoid most of the bakeware and specialty items, most of which are not necessarily "clad" or "ply" construction, often made in Asia. Read the labels before buying these items!

Mauviel's stainless line is also very good, but even more costly than AC.

That said, if you're looking for a very high quality product that is surprisingly inexpensive, check out Tramontina. Their better product lines are on a par with All-Clad, including the lifetime warranty. I don't think they make this product any longer, I picked up a 5-qt copper-core multi-ply saut� pan at Costco about four or five years ago for less than $50 (an AC copper-core would have run 5x that). It weighs a ton, works beautifully, and looks like it's just another one of my AC stainless pieces. I also have a 12-in nonstick aluminum skillet by Tramontina that has only just recently begun to wear out after about five years of heavy use and abuse.

A professional chef turned me on to Tramontina -- apparently it's popular in commercial kitchens for its durability, affordability and NSF rating. You may have to search for it, but it's usually available at good resto supply stores. I've seen it at Walmart, too, but not consistently.

~mrs

Bit suprised at some of the posts and it makes me wish I was marketing expensive pans! For example, some use of language is either unwittingly imprecise or denotes a lack of experience and knowledge in these things as saying that "There isn't such a thing as an all-purpose, high-quality, inexpensive pan" is simply incorrect. I have dozens of high qaulity inexpensive all purpose pans.

For an enthusiatic cook there's every reason to invest in good quality knives which sadly normally means spending a chunk of cash. Knives can be a life long investment and to me there is a real relationship between price and quality. Many highly branded pans give a sense to the owner of proximity to a revered chef and some are pieces of elegance that confer a pride of ownership. Some pans are a work of art! And in the days when they were hand crafted or when made of copper they were something that were "passed down". But today machines make wonderful pans even if it takes a craftsman to make a knife. A pan simply needs a good thick heat dispursant base, a good non-stick hard-wearing cooking surface and a safe handle. And most people don't know how to look after them ie keeping some pans back that are not allowed anywhere near soap and are kept permanently "conditioned", and ensure they are never stacked without say old tea-towels used as seperators to protect the surface.

However the pans that most chefs actually use and bash around in real kitchens that are not generally available in retail shops but are available to restuarants from catering suppliers are what chefs choose to use day in and day out in pursuit of their profession. They are not objects of desire or elegance - they have to be hard working. But they are 100% functional. I'm fortunate enough to have more than one kitchen! I have a couple of dozen Nisbets sourced Vogue pans that I had bought with the idea of replacing them every year or two, but the buggers are black underneath but still have a prestine surface. I have often been dissapointed with expensive pans I previously bought. But with the Vogue pans the only one's that are needing replacing after 3 or 4 years or so are the enormous ones I use in wok mode on my 6kw wok burner. But they aren't quite ready for replacement yet and I can't bring myself to replace them simply because I like shiney new things.

I wouldn't make any adverse judgment about people that choose to spend their hard-earned cash on expensive brands but don't knock what the professionals use every day in their kitchens unless you have first hand knowledge of them!

Yes, I suppose an 8" would work better as long as the flat bottom portion was only 4 - 4.5 inches. I want the 2 eggs to come out in a perfect round shape without excessively thin edges. I never go to Ross or TJ, but I will check them out.

I love my Emeril 8in frying pan. It is perfect pan for eggs. It has an easy slope in the pan which is great for flipping eggs. I got it at the WS outlet for a little over $12.

http://www.amazon.com/Emeril-Anodize.../dp/B00284B9QK

I have had it for about 3 years and make eggs every Saturday morning and nothing ever sticks in these pans!

My 8" pans have 6" flat spots. making two medium eggs not perfectly round. Two jumbos might be just right. The smallest pan, Baccarat, is 6" with 4" bottom. You would have to flip very carefully It is also heavy enough that it stays in contact with the stove top despite it's normal size handle. Think it was $5.99, never use it. http://www.baccarat.com.au/frypans/n...02483_1001304/

Regarding brand names at Target and Wal-mart be aware that mfgrs often make more than one line of cookware under the similar names. Kitchen Essentials by Calphalon are perfectly fine for my use, but not the Calphalon you are thinking of. Be sure you are comparing apples to apples.

Thanks for the recommendations. I was looking into replacing the cheap T-Fal pans I had with something more substantial, so some Calphalon Hard Anodized pans will go on to my Christmas wish list.

For eggs, I just buy a TFal at Target and replace it when needed. No point in spending $$ on an expensive Teflon pan as it WILL wear out within 10 years.

I have All Clad Stainless 5 piece set (bought w/ AmEx points) and a few Calphalon Andonized for other purposes.

These get my vote, too. And the advice (treat them well, and they will you), is spot on.

For bacon and such, I use our rather large frying pan that we purchased at Sam's Club 3 years ago or so. It's heavy-duty, non-stick, has a lid that goes with it, and is very large. I have to use the large dual burner on the stove when using it. It's still in great shape. It was probably $30, if that, and it was made in the US. I also use it for grilled cheese sandwiches and such, and can fit about 4 sandwiches in it at one time.

For Calphalon, be careful of the sets you and buy at Target and other similar stores, they are a lower end product and won't perform or last we well.

We bought most of our calphalon piece by piece from Bloomingdale's during a period where they seemed to have something on sale for like $29 bucks each week. We quickly had the pieces we needed.

Our most recent purchase was a giant roasting pan that we got for a steal at one of Calphalon's outlet stores.

My pots and pans never, ever, see the inside of my dishwasher, and the omelet pan never sees soap/water, just a quick wipe down.

+1 on the All-Clad recommendations. I converted from T-Fal to All-Clad four years ago and haven't looked back. And the thing still looks brand-new.

I use this for pretty much a lot of egg cookery...http://www.bedbathandbeyond.com/prod...p?SKU=13015392 I love all these people talking up cast iron...it's a pain to clean/wash and keep...you have to keep oiling it up after you wash it...it's annoying for my set I have this: http://www.bedbathandbeyond.com/prod...p?SKU=16619191 plus another 10 inch frying pan

I used to have a similar square griddle. Now I use this: https://secure.lodgemfg.com/storefro...idProduct=3943 It stays pretty much permanently on top of half of the range, used every day at least once. I rarely ever have to oil any of my cast iron. Once or twice a year, usually because I needed to use soap on it. Every 3 years or so, I use a large propane torch to burn off the carbon buildup, then vinegar wash and re-season with oil in the oven at 500.