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bobble
@Acliff
I’m going to somewhat disagree with the non stick haters. It really depends on your level of cooking, and how much upkeep you want.
Saucepans don’t need to be non stick, so replacing with unlined is a good idea.
Good quality non stick pans are excellent as long as you use them within parameters (no forks or metal utensils even if they say you can) and don’t overheat them. Most non stick issues have been from surface damage and overheating.
Also lower heat cooking of eggs and fish is so much easier on non stick, unless you use 3 tablespoons of oil / butter per egg.
Have a cast iron / stainless / carbon steel pan for cooking with lots of oil, high heat cooking.
I highly rate the IKEA Sensuell range of pans, though they look like they’ve had a price increase and not quite as good value as they used to be. Unlined 3 ply heavy stainless, quite a bit cheaper than similar quality from other brands.
A fairly cheap non stick Tefal pan for example for eggs and fish.
I wouldn’t bother with expensive pots and pans with non stick, because the non stick is never as durable or as good quality as the rest of the pan. I’ve had plenty of issues with non stick on my Le Creuset pans, though they have replaced on their lifetime guarantee.