I have pans which I used since I was a student, and I want to change them. They are 8 " diameter and 4" deep. Main uses - make spagetti, boil some vegetables for a salad, porridge. In rare occasions I do chips in them. I would like to replace them with pans which are very easy to clean, quite lightweight and of a great quality that I did not ever want to get rid of them. Any suggestions?
I would like to get your expert opinion because previously I bought cast iron enameled Le Creuset pans for my wife, and to my surprise she did not like them at all because they were too heavy and food stuck to them (though she admitted they were noticeably easier to clean than other of our pans). I don't want to make another expensive mistake...