Thank you to those who responded to my previous post. I am just starting to get into cooking, and am piecing together a set of pots/pans slowly. I want a skillet/fry pan that will last forever, and one that I can grow into.
I am deciding between the Demeyere, and a copper pan lined with stainless steel. Brand TBD. Can anyone give me advice on one or the other. I decided on Demeyere based on what people were saying about it, and ran into other people who love copper. Any thoughts? Thank you in advance.
11"-12" will be the size, and I will be mostly cooking meats and veggies in and out of the oven.