Ask

I have basically every type except non-stick, but they all have different uses:

• seasoned cast iron
• enameled cast iron
• carbon steel, wok and frying pan
• stainless lined copper
• tinned copper
• stainless stock pot

The seasoned cast iron is a great all around, as is the carbon steel, but the material I love the most is copper. Tinned copper is as close to non-stick as I've ever gotten, a tiny bit of fat or oil is enough to make those pans slick.

I make French omelettes in stainless lined copper every morning, and they just slide out effortlessly. I don't even need a tool to help roll the eggs, literally just the pan and a little technique.

If I could only choose one pan, I guess it would have to be the seasoned cast iron since it'll do most things well enough. But my favorite is the stainless lined 11" Mauviel copper frying pan.

Also, I'm not a big fan of the Leidenfrost effect as a test for whether eggs will stick to stainless surfaces, an opinion that will likely garner some downvotes. I know my pans use atypical materials, and I cook with gas (which gets a ton of hate) but I can start scrambled eggs in a cold stainless pan and they'll slide right out, with cleanup consisting of wiping the pan out with a paper towel. IMO unless you're frying eggs, the temp to get to Leidenfrost is far too high for cooking eggs.