A pan that won’t let me rush dinner

I don’t mind cooking, but I far prefer having cooked. For the most part, I make straightfoward dinners. I’m well known in my family for my meat-starch-vegetable dinners — a go-to is pork chops, fried potatoes, and whatever steam-in-bag vegetable sounds good that night. I also have a handful of skillet dinners in my rotation, meals that combine all of the ingredients into one pan. My chicken stew seems to be the family’s favorite. I make good food. It’s just always uncomplicated food. As a result, a deep skillet is my main pan. And it must be non-stick. 5 to 6 quarts. With a lid. Unfortunately whether the non-stick coating is Teflon or ceramic, whether the pan cost $15 or $195, the coating will eventually start to flake off. You don’t want that stuff in your food, so it’s time for the pan to go. I kept having to buy new pans every two or three years and eventually I got tired of the repeated expense and the waste. Along the way I’ve tried stainless steel and cast iron. Both require…