If she wants to cook like a pro, get her pro gear, this is what they cook with in restaurants (usually much less expensive than the crap in the consumer stores too)
https://www.therdstore.com/h3-8fp-cookware-natural-fry-pan-8
https://www.therdstore.com/h3-sau75-cookware-saute-pan-75-qt
https://www.therdstore.com/h3-br15-cookware-brazier-pot-15-qt
https://www.therdstore.com/sps-45-titan-induction-sauce-pan-with-cover-4-12-quart
https://www.therdstore.com/ssp-8-titan-induction-stock-pot-with-cover-8-quart
I clicked on these links, and you are right about the price. They are comparable to the set I was thinking about, and I can get just the ones we need rather than the ones that come in the set. How do you know they are what professionals use? Are they are to clean if you let them sit overnight? I assume restaurants clean them right away. Since Shakacon probably doesn't believe in Santa, I think I might discuss this with her tonight to see which she really wants. The woo is strong in that one, though. If she experiences something one time (placebo or not), then it is the Truth, and that is what I'll have to go with in a gift for her.
I should have mentioned that those links are from an actual restaurant supply store and you need a tax ID to purchase from them. I shop there locally for my pans, Im not sure how it works on the website. Those are pretty much the same pans I have seen and worked with in restaurants since I was 15.
I looked around the web and found this store that looks decent. Maybe a little more pricey
https://www.webstaurantstore.com/ There are aluminum , carbon steel and other options. There are plenty of similar sites online. Probably on Amazon too.
Avoid one called instawares, my ex worked there and was treated poorly.
Here is an example of the kind of pan I really like, aluminum, it has the blue silicone removable sleeve. You can put it in the oven, hang it on a hook, its a workhorse.
https://www.webstaurantstore.com/vollrath-e4010-wear-ever-10-ever-smooth-natural-finish-aluminum-fry-pan-with-rivetless-cool-handle/936E4010.htmlThe saute pans have a season so don't "Wash" them ever. put it under some running water while its hot and hit it with a quick scrub brush, no soap. You mite need to season it before you cook with it. These pans will blacken over time and thats a good thing. The more carbon you season (burn) into that pan the more non stick it will get.
The restaurant sauce pots and other larger vessels can handle washing and food left overnight or in the fridge. They are just thicker metal, no frills, workhorse pans that do the job well. They are not made to be pretty.
If she still wants her pretty copper ceramic coated pans just get her that one 10" aluminum above to go along with it, in a year I bet that will be her favorite pan.
Damn you!!!! now im going through and shopping for more pans I probably don't need.
I personally think the best non stick is properly seasoned cast iron.
I love my cast iron stuff.
I think every kitchen should have a few of these. Especially the dutch oven.