Frying pan can be taken multiple ways and is a broad term. You're assuming they meant a pan for specifically for frying, where a cast iron pan works best. But reading into the OP more, they are replaacing a whole Calphalon set which they linked. I think they are looking for a more general purpose skillet for cooking all types of food.

I would agree with this choice and Macy's frequently has them on sale.

My choice is All-Clad

edited to add- I have just purchased some pots from Fissler, and they are fantastic. I was looking at frying pans at the same time, and found theirs to be beautifully constructed and very well balanced. My next frying pan will be a Fissler.

If you live in NYC or have occasion to visit and can bring an empty suitcase, you would be well advised to stop at Chef Restaurant Supply (294 Bowery Street) in Downtown Manhattan.

Even before Anthony Bourdain put it on the map for the general public, CRS has specialized in selling to the restaurant trade. The pots and pans last four times longer and are comparatively priced to the amateur products on the market. Last time I was there I ran into Mario Batali buying some knives!

There are certain items that only a cast iron skillet can cook correctly. Bacon, Fried Eggs basted in Bacon grease, Fried Chicken, greens, blackened redfish, pan fried link sausages, fruit cobblers, cornbread, and yorkshire pudding. If deep frying get one with high sides. For fried chicken make sure the oil only covers half the chicken and turn with tongs.

Take care of the cast iron, oil with vegetable oil after every use, hand wash and keep seasoned. Its a cooks best friend.

Also Julia Child's steak is my favortite in cast iron, salt & pepper, get cast iron as hot as you can until smoking. A tablespoon of olive oil and a table spoon of butter. A minute and 1/2 on each side of a room temperature grocery store steak. Perfection.

Le Crueset is my choice. It's expensive, but if you can go to the outlets, you can likely get a great deal!

Anyone have this one? I like it on the commerical when the guy blows off a burnt egg.

http://www.bestofasseenontv.com/orgr...frying-pan.php

There's an Italian-made one that's white, with a ceramic coating that's meant to be eco-friendly and contains none of the stuff that's bad for you. Can't remember the brand though...

I had a great Tefal pan with a non-sticky surface. It was the best one ever because I had it for more than 3 years and it still was easy to cook on, without any oil, and easy to clean, only with a towel. BUT one day we decided to get a new stove and bought an induction cooktop. It was the biggest mistake ever! i had no idea that my set of pans would become useless for this surface. It was my mistake that I didn't find any additional info. So I had to get at least one new pan or wok, and I wanted it to be metallic and suitable to my other kitchen gadgets. Kinda something similar to the third one here or here but the problem is everything I like is also not suitable for induction!!! So you know what, think TWICE or even more before you ger a new stove, especially an induction one!!