More cast iron chunks:

- a lid to fit that pan, so you can use it in the oven. Great for pizzas and roasting veggies or small amounts of meat, like a mini Dutch oven.

- a Dutch oven. I like bare metal, because it’s bomb proof as long as you take care of it. You do have to maintain the season, and you do need to be careful about rust. (Note that a rusty pan can be saved, it just takes sanding it down or sand blasting it, then building a season again.)

Stainless Steel Cookware:

I would probably get two sauce pans, a skillet, a Dutch oven, and a stock pot.

I really like Reverewear. It is no longer made. It must be purchased vintage. Check your local Goodwill and vintage stores, sadly, lots of grandmas are no longer needing their pans. Do not be concerned about oxidation or residue, some copper scrubs, a scruffy pad, and some stainless steel pot cleaner will make them look like new surprisingly easy. The handles may not shine up, but replacements are available if it bugs you.

Ikea 365, the higher end pots and pans, seem quite nice. Their cheapest pots are surprisingly well made, particularly for the price, but are not BIFL. (I use one for my fry-pot, which will just destroy the pot. If I had but $20 for a pot and two sauce pans, this would be what I would buy, hands down. If fact, If I had to buy new and was limited to under $100, it’s what I would buy.)

Remember: Stainless Steel pots and pans never go above medium. Never, they will warp. They will also burn your food, too, so there’s no use. Even on Medium, don’t let the pan get too hot.

Non-stick is for a good time, not a long time. It is disposable. If you take care of it, use plastic implements, hand wash it, and never let it get too hot… it will last longer, but it will still go bad.