The title says it, but I will limit it a bit. Assuming one already has any cast iron pans needed for high heat searing, what is the best option for an all-purpose frying pan? (Not Non-Stick Aluminum!) By general purpose, I mean a pan you would grab to make eggs, grilled cheese, an omeIette, or any other quick frying task that doesn't require ripping high heat. I am thinking primarily about Carbon Steel or Tin-Lined Copper here, but would be interested in other thoughts if you feel strongly that something else is better. Also, I am more concerned about performance on the stove than either a cost analysis or a maintenance analysis, because apart from stainless-lined copper, old and used pans of any type can usually be scrounged on the cheap, and I really do not mind taking care of my cookware. Thanks!