Cooking & Baking

but they require learning to season and care for them (and some cooking skills)

for non-stick coated cookware, buy medium quality pans and plan to replace when they wear - depending on how much they get used - could be every couple years or as often as every 6 months.

I use cast iron that is well seasoned, have a carbon steel wok and a comal, both also well seasoned, and when I use my stainless I just know to be generous with the olive or other cooking fat, and to use the right temps, not move searing meat too fast, etc.