>>455764Thick gage stainless if you don't want cast iron. Cheap pans are just going to warp and turn to shit faster if you aren't on top of the heating and cooling all the time. I prefer carbon steel though it hooks a patina and is durable like iron but lighter weight. Stainless wrong hold a patina well so always make sure you use a little fat to cook with and have your pan hot enough before putting the egg in.
