I'm looking to build my first set of good cookware, focusing less on name and more on performance. A few months ago, The New York Times (I think? or some other pretty big publication) ran an article where the author set out to test 6-8 of the major brands of cookware, specifically pans for their non-stick abilities. As you all probably know, not all "nonsticks" are created equal.
They used the Egg Test - frying an egg without any butter, grease, PAM, or what have you. I remember that some of the pricier brands failed. I think the best ones weren't even teflon coated.
Anyway, the point of this post is, if anyone remembers the article, and can post info so I can find it, that would be excellent. Also, any cookware recommendations for my quest would be great as well.