So my primary concerns are that they are not a health hazard and that they are as non-stick as possible given the first concern... And there seem to be some concern regarding greenpan-like ones http://lowfatcooking.about.com/od/he...nstickpans.htm
I bought a frying pan from Migros, quite a while ago (don't know specific type) and it's certainly fit for purpose and still in regular use.
However, spanner in the works time - I also have one that I bought from Landi (with a glass lid), with a non-Teflon non-stick coating that slides like a dream - for no money - med. size about 16,00 and normal size about 20,00
The only thing is, not to wash it too often, but try to keep it 'seasoned'
However, if after a year or more, it slides a little less, just replace it, for that price.
I quickly wash the frying pan out with a brush & water, & put it back on the hot plate. Then season it by adding a little bit of oil and salt, rub it clean with a paper towel, leave it on the heat to burn the oil onto the surface. I never put it in the dishwasher, nor soak it in water.
Pans I've bought from Migros haven't lasted all that long. Soon everything starts sticking. But the two I bought from IKEA at almost no cost are still perfect.
I have several migros cuicina and tavola, with white interiors. They last for a long time (a year is long for this pan in our house), and i always put them in the dishwasher. I also buy them when they're 50% off, which is frequently. Usually though i use my stainless pans....heated properly, they are practically non stick..good for everything but scrambled eggs.
I use stainless (on the electric stovetop) or cast iron (on the outdoor gas hob) pans for pretty much everything except eggs. I use a ceramic non-stick for eggs, but no matter if I spend 9.99 or 999.99 there has been no appreciable difference in longevity - no non-stick pan has lasted more than a year. I've resigned myself to considering these a disposable item, and buy inexpensive or deeply discounted.
Goodness! I love my Migros Greenpan (large chef's pan)!!! I got it on sale last year (April?), use it nearly every day, never the slightest problem with anything sticking and it still looks brand new after all this time. My daughter the professional cook cranked out a bunch of her amazing omelettes in it when she was here and loved it as well. I'm careful to use plastic utensils & wash it by hand, but it's far nicer than the (nearly new) Faberware set I left behind in the states.
I also have a set of 3 IKEA non-stick saucepans I love as well. I'm also really happy with the glass casserole and steel stockpot I got at Otto's for very reasonable prices.
I have a relatively good insight into making pans. Toured Italian facilities and Chinese ones for non-stick as I used to be in that business. Completely agree w Meloncillie, price is marketing. All non-stick with chemical coating (and all of them do contain chemicals) on it will wear down in a similar timeframe. Ceramic is a hoax all together, better buy traditional Teflon if you are on that path. You are not buying a pan made of ceramic, you are buying a chemical coating with ceramic bits in it so that it would sound more natural. What a joke! I cannot comment on Greenpans as I don't know them, but again if they have a coating, you better ask what marketers called green...
If you invest your money in a good quality stainless steel pan, you will be a happy cooker, but this will need to be cleaned. For non-stick I use cast iron pans (they are heavy, but contrary to the popular opinion they are non-stick if you know how to use them and there is a lot of talk on this on the internet).
My current non/sticks are Migros (don't know which models), but stainless are all Lagostina (their stainless are virtually non stick and last forever, but their non-stick last no longer than anyone else's)
Thats all great to know. And thanks for the stainless insight. I have to wrestle the metal forks away from my girl all the time and stainless could be the better long term option.
Any good internet sites to help me learn how to properly cook using stainless would be appreciated.