A big part of your cooking starts with your cookware. If you don't have the right tools for the job, it's a lot harder to create what you want, even if you have the proper technique. Pans are something that every cook uses almost every day. It can be used for frying, searing, sweating vegetables, or making sauces. Besides your knife, it's likely the most versatile piece of cookware you own. So what do you need to consider when you're purchasing a new pan? The first consideration is price. You can spend any amount of money on a good pan, but the good news is that you don't need to. Of course, cheaper pans tend to be just that - thin-bottomed and aluminum, preventing the heat from distributing evenly. If you can, aim for the happy medium between the Cadillac and the lemon. The second consideration is the type of pan. There are three main types to consider. First, the cast iron pan. If you're a seasoned chef, you can do anything with this, up to and including a perfect fried egg. But, if like most of us, you want to spend time with your family instead of seasoning your pans, cast iron isn't a great day-to-day pan.  It's a valuable addition to your arsenal, but takes a lot of care. The non-stick pan is very handy, but you often have to sacrifice convenience for durability, especially in the lower end. Most nonstick pans can't handle a high heat, and some can flake their coating, which in many cases is not particularly healthy.  You can buy nonstick pans that are durable and can be safely used at high heat without hazardous coatings, but they tend to be quite expensive. However, if your kitchen budget allows, they're definitely worth the money. Finally, there's stainless steel. For me, stainless steel strikes the balance between convenience, durability and price.  A good stainless steel pan costs between $50 - $100, and usually has a good thick base for distributing heat.  With a little practice, they're virtually non-stick, but perform much better at higher heat, which doesn't make them the best choice for things like eggs. Ultimately, the type of pan you use is up to your taste and budget.  Personally, I use a quality nonstick pan for more delicate dishes or when I'm in a hurry, and a stainless steel pan for when I'm cooking meat or larger items that require high heat or are to be transferred to the oven.  I also keep around a cast iron pan for the odd use, but for the most part, the other two are my main rotation. Keep in mind that when you're buying pans, going with the cheapest option usually means that you'll have to replace them more often. If you spend a little more upfront, you'll usually end up with a product that will last you much longer and give you better results than the cheaper alternative.