Sauté pans - Stainless Steel vs Enameled Cast Iron

Can I nominate multi-ply stainless coated with non-stick? We have the Made-In non-stick and, frankly, it's the best pan I've ever owned.

Circulon

Scratch Resistant Cookware: The ScratchDefense™ A1 Series

For extreme nonstick that won’t scratch, ever, shop the Circulon A1 series. Our most advanced nonstick technology applies aerospace-grade durability for scratch-resistant pots and pans and scratch-resistant cookware.


Very happy with this but I have a bunch of 3 ply stainless too. Use the Circulon mostly


LINK

I use an enameled cassadou or non-enameled cast iron most often.

I only use carbon steel

Stainless for saute pans. I only use enameled for a dutch oven. I only use teflon for frying eggs and stuff like that. Stainless is great for searing or sauteeing, and once you sear, you can scrape and deglaze without fear of scratching the surface. I brown in enamel, and you can deglaze and clean, but for frying proteins, I only use stainless.