I currently own a Kirkland brand hard-anodized cookware set, and I'm looking to buy a new set that doesn't have pfoa and ptfe. I am vegetarian and make a lot of tomato based pasta meals and saute a lot of veggies. I use a 12 inch skillet almost every night.
I admit that I'm pretty ignorant about cooking and cookware.
I've been reading that ceramic cookware is pretty good for non-stick with the downfalls being that it doesn't last long (several years, not decades), can't handle fast temperature changes well (cracking), and it can't handle high heat.
What I don't know is what is the definition of high heat? Is that when I use my gas burner on high for sautéing? Or is it referring to oven heat?
I use medium-high to high fairly often (which is why I want to veer away from traditional non-stick). I have never transferred my cookware from cooktop to oven.
I intend to buy some Lodge pre-seasoned skillets, but I don't think I can use them with my tomato based sauces.
I'm torn on what material/product to buy to replace my current Kirkland set. I'm swaying towards stainless steel tri-ply but that comes in two general flavors - oven safe to 350 or oven safe to 500. Do I need the higher heat version since I cook on higher heat on my cooktop, or should I save the money since I never transfer to the oven? Or should I just go with ceramic since it's easier to clean and I'm not *really* using "high heat" anyway?