Need roughly 2 more pans for cooking equipment. Need some suggestions if possible

So since I started getting into cooking about a year ago this Christmas a family member bought me a Copper Frying Pan and it's very very good. But the trouble is when it comes to cooking a meal that requires more than one pan I have to use these really old shit Tesco pans that have got burned on grease on them that my Mum gave to me a while ago.

I know you could say clean them but I'm looking to make sure I get decent equipment so my cooking goes really well.

I was ideally looking for another frying pan - perhaps Stainless Steel or Carbon Steel, not really to sure.

And was looking for a new saucepan for things like poaching eggs, cooking rice etc. I have looked around already but would like to see recommendations from people here. Would rather buy something knowing that it's recommended rather than not.

grab a couple from Ikea. They're cheap, they work, and if you destroy them from being a new cook, who cares. Save up for good stuff when you know what you're doing.

Le Creuset is what I use at work. They're worth every penny.

Oh I would say I know what I'm doing now. Cooking is easy really. I just thought I would mention I started just over a year ago.

I've had a few pans like a Tefal one and a Lodge Cast Iron but they both just seem to get random hot spots everywhere and not cook anything properly.

So you'd recommend one of the Le Creuset Frying Pans?

And any recs for a sauce pan? I might just go into the shops and pick up a simple one but I thought I'd ask anyway.

As test after test has shown, All Clad is your friend. Pricey, but will last multiple lifetimes.

Ah right I had heard of them before. I take it they have a Stainless Steel frying pan in their range right?

I'll have to check that out if so.

I'd recommend Le Creuset everything.

I wouldn't dismiss the Ikea stuff so quickly. They're very good. I use them at home. I've had mine for a few years and they're still in perfect shape. If you know what you're doing then the Ikea stuff will be great, take care of it and it'll never let you down.

At work I use Le Creuset because my bosses are ballers who want to be the best, and they are the best tools, bar none. Each pan is 150-250 CDN, so they're not cheap, but you won't find a better pan. Keep in mind they will behave differently due to their thickness, they hold heat longer. Not a problem in a restaurant, things don't stay in pans long enough. At home, take something off the stove, use the washroom, or answer the door, it can still burn stuff.

Save yourself some money, go to walmart--I know I know seemingly not a great start--and go find the tramontina stuff. Now it is very important that you only purchases things from their try-ply line. Its comparable to all clad but a fraction of the price. Personally I vastly prefer the handles on the tramontinas to the all clad. Granted I despise the all clad handles with a passion, and of course your mileage will vary.

As an added note. I'm talking about Le Creuset stainless steel cookware. I don't give a shit about their enamel stuff.

Yeah I guess you're right, I'll definitely have a look at Ikea for saucepans. I don't think I really need to splash out loads of money for a saucepan in all honesty.

Yeah they are quite expensive but like you said they are really good. My father has one and he really likes it too.

I'm in England so I don't have any Walmart's. So might not have any Tramontina pans in England. I can look in some shops today though.

Yeah I was looking at them ones just now. They look really nice.

To give you an idea of how "really good" they are. I worked in a very busy Italian restaurant for 4 years that had LC saucepans(high sided).

Only 10 pans for 70 seats. These things got abused. Thrown on top of each other in a milk crate after plating and hand washed with steel wool then right back on the heat. Restaurant gas burners, pumping out 25,000 BTU's fully encased in flames, 7 days a week. Cooking 120-250 pastas a night. Not including prep, making caramel, creme anglaise, pastry creams, simple syrups, toasting nuts, spices. After 4 years, not even a loose handle. They got a bit darker on the outside. Perfectly even heat every time, even when keeping it warm on a grill or french top.

They're "really good".