I imagine that it would be a pain in the ass to test that theory.
Its winds up being that. 
I just googled that. Thanks for the idea for my SO’s birthday!
There’s really only one way to be sure.
Depends on the size.
I’m open to spending a lot on cookware, and I did the last time I bought some, three or four years ago, spent maybe $600 on a set, but like every other set, the non-stick stuff has worn off and I need to buy more. Is there ANY good non-stick cookware set that will last me longer than a few years? Or is that just how it goes?
Bonus points for oven-safe skillets including lids.
I like my hexclad pans.
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Extravagance I couldn’t really afford: going into credit card debt to purchase a $2,700 plane ticket to attend a ceremony in a very exotic location involving a family member.
This was in 2001 so I that would be like $4,073 today according to an online inflation calculator I found.
It was a once-in-a-lifetime experience and I’ve never once regretted it.
Extravagance I could afford but definitely didn’t need: Buying a much nicer piano than my skill level justifies.
I bought a set of Greenpans at Costco last year. They are oven safe, and ceramic coated. I have zero scratches on mine. I think you would have to intentionally try to destroy them for anything to scratch it. I rarely cook meats in a pan other than in stir-fry, so I am sure there are better options for that, but if your goal is simply non-stick and won’t scratch, I’d recommend them.
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We’ve spent a fair amount to get some nice pots and pans, which has been well worth the money. However, in the past we tended to go a little cheaper on the non-stick precisely because they needed to get replaced every so often.
I have been looking at some of the newer type coatings as reportedly they can last a lot longer. I came across this article recently, and was thinking about getting the hexclad one next time we need to replace our non-stick pans.
https://www.cnn.com/2020/04/17/cnn-underscored/best-nonstick-pans/index.html
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I had a set of copper bottom sauce pans that came from my grandma. I bought a new set for my daughter but then she didn’t need them so I started using them. I do like the modern improvements! Grandma’s are in storage now. 
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We finally bought a decent set of kitchent knives. And I took a knife sharpening course at a local chef’s school. They make a noticeable difference when preparing food.
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At the very least, I always suggest buying something like one good 8” chef’s knife. And keeping it sharp.
I recommend traditional cookware, not non-stick. I have a cast iron frying pan (extremely oven safe) and a couple of steel/aluminum sandwiched frying pans, and I’ve had them thirty years and they are like new. I renew the seasoning on the cast iron pan from time to time.
I don’t really get non-stick pans. It’s not like i spend a ton of time washing the pans. I guess my husband does like to use a non-stick pan for pancakes, so we have one of those. But you did need to replace them from time to time.
Ooh, that’s something I’ve spent extravagantly on. I have a nice collection of knives. (not a set, lots of different kinds.)
that reminds me I should probably restart my knives thread
Agree. A good chef’s knife is probably the most important piece of gear in the kitchen.
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I use both my chef’s knife and the similar Japanese-style knife all the time. But i use the paring knives more than anything else. Nice sharp paring knives are so central to enjoying my kitchen.
The plurality of my knives are Henkels “twin” series, but I have some Wusthof, a lovely Kasumi, a pair of Kyocera, a pair of Global, an ancient “global” meat cleaver, an enormous old bresouck sabatier that’s great for cutting pizza and biscuits, and some other odds and ends.
We do have a good cast iron skillet but it’s not what we prefer to cook a quick quesadilla on for our son or scrambled eggs (too seasoned). When you spend more time cleaning the pan than you did whipping up the meal it really kills the desire to make it at all.
(Our son is very sensitive to textures and tastes so if his quesadilla is a little different he won’t eat it. I think it’s a spectrum thing)
I use either a stainless steel pan or an anodized aluminum pan for eggs. But i like cast iron for meat, cornbread, popcorn, etc
I don’t spend much time cleaning pans.
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