Non-stick Pan Emergency!

[CalBal]

My very ancient (like, > 20 years I think) T-Fal non-stick... chicken fryer? - not sure exactly what it is, it's a frying pan with deep (like 3") sides - has finally given up the ghost. Although it is not flaking its non-stick coating, and in theory I am not being poisoned slowly, it has suddenly and dramatically stopped being non-stick. I have a nice set of NON non-stick pots and pans I use frequently, but there are times when I want a nice non-stick surface as well. I am resisting the urge to throw this pan out a window, but I need a new one, and I need it stat. Any recommendations?

Bonus points if someone can recommend a good, but not overly expensive, omelet pan as well. I like to make tamagoyaki, and it won't work in a regular frying pan (and I am slightly reluctant to buy an actual tamagoyaki pan, as it has ONE use, and good ones are (from what I understand) quite pricey, although that would be lovely...)

[SunshineAZ]

I have a Cephalon non-stick skillet that I really like.  I have had it for many years and it still looks like new and the coating is still perfect.  The trick is to never let it get too hot.  Here is a link for it:

https://www.amazon.com/Calphalon-Classic-Nonstick-Jumbo-Omelet/dp/B01APP1XZA/ref=sr_1_1?ie=UTF8&qid=1526421073&sr=8-1&keywords=calphalon%2Bfryer%2Bwith%2Blid&th=1https://www.amazon.com/Calphalon-Classic-Nonstick-Jumbo-Omelet/dp/B01APP1XZA/ref=sr_1_1?ie=UTF8&qid=1526421073&sr=8-1&keywords=calphalon%2Bfryer%2Bwith%2Blid&th=1

[pbnj]

Ceramic coated pans are non stick, durable and healthier/safer than Teflon.  Supposedly no toxic chemicals.  I did not want to spend a lot but wanted to try them.  Got a set of 2 at my local Aldi's for $15.  Not my color choice (green) but I love the pans and cleaning is as easy as Teflon which I pitched.  You can spend a small fortune on them if you want to though and invest in a nice set.  I'm very happy with my cheap ones.

[CalBal]

Thanks @SunshineAZ , my set is actually the Calphalon Classic stainless steel (not nonstick). I got it more than 10 years ago at an outlet (I think), and I still am quite pleased with the pans. At the time, the set came with a pasta insert for the biggest pot, which is dumb and the only piece I never (literally never) use. It looks like Calphalon also has a ceramic coated version as well as the regular nonstick pan you linked. I wonder which is better? I thought about getting another Calphalon but wondered if there was something cheaper that would work just as well.

@pbnj I did buy a ceramic coated omelet pan a while back from Cost Plus. It cost around $15. It was crap, it didn't heat evenly and really wasn't nonstick even at lower temperatures. Eventually I pitched it because I couldn't get it clean. I'd like to not waste money like that again. :(

[Lookilu]

I've had great luck with both T-Fal and Circulon pans. You can get a great big replacement for less than $20:https://www.amazon.com/T-fal-Specialty-Nonstick-Dishwasher-Cookware/dp/B000EM9PTQ/ref=sr_1_8?s=kitchen&ie=UTF8&qid=1528389755&sr=1-8&keywords=t-fal

For omelet pans, I usually rely on whatever's in stock at TJMaxx, HomeGoods or Marshall's.

[CalBal]

I've had great luck with both T-Fal and Circulon pans. You can get a great big replacement for less than $20:https://www.amazon.com/T-fal-Specialty-Nonstick-Dishwasher-Cookware/dp/B000EM9PTQ/ref=sr_1_8?s=kitchen&ie=UTF8&qid=1528389755&sr=1-8&keywords=t-fal

For omelet pans, I usually rely on whatever's in stock at TJMaxx, HomeGoods or Marshall's.

Thanks for the recommends @Lookilu . I ended up buying an 8" Calphalon heavy-duty non-stick frying pan at HomeGoods. I really wanted a 10" but the only had 8" and 12" at the time, and the 12" was a regular frying pan not a deep sided fryer (which would be more useful), and the 12" was proportionately more expensive as one might expect. I wanted to make sure I would like it. Turns out I love it, although it is a little small for making quesadillas! Works great for eggs and other small quantities of things that tend to stick. I got it for $16 I think. Well worth it. It really makes me want to get a 12" fryer as well, if I can find one. :)

[sparkytheop]

Probably not what you're after, but I use cast iron almost exclusively (pretty much everything but boil water). I've used it since I was a kid, and taught my son when he was little, so I've never had issues, but some people say there is a learning curve. I can cook an omelette and have it slide right out of the pan. I season it once, and then the only "special" care I do is dry it on a warm burner or in the oven after I wash it.  (Modern dish detergent does no harm to a well seasoned pan, and I say that being raised on it "old school")