I have all of them except the ceramic, which I had to throw out. They don't warn you that with a ceramic pan, if you are trying for high heat to sear a steak, it will heat to over 500 degrees...and at that temperature the non-stick elements break down and then EVERY thing sticks to the pan.
I have two cast iron fry pans, one with raised grill marks on it, and they are good for searing steaks and chops. You can put them in the oven if the steak or chop needs to cook more.
I have ONE non-stick omelette pan, which still needs to be sprayed with non stick spray before use.
I have two small stainless steel fry pans, (my mother's old revereware pan, and a farberware pan), which are the only way to cook salmon or other fish skin side down without the pan overheating and the fish sticking.
Then I have my cuisinart fry pans...two are omelette sized, and they can be put into the oven as all the handles are plain stainless steel, and two are deep and quite large. They are perfect for things like making Bolognese sauce, or one pan dinners.
I rarely fry anything these days . I have all of my mom’s frying pans she had from her mom. At least 150 years old and they never have been washed with soap . Just wiped, rinsed, and cleaned by fire and I keep them out here at the farm. I mostly use coated pans to cook with now .
12" black cast iron frying pan. Having been burned for a minimum of 24 hours in a hot oak wood log fire out doors. Then left to cool in the ashes for a week. Then boiled in a lard filled cooking bucket for a couple of days. Then you have a southern "Seasoned" fried chicken cooking skillet
