Stainless steel, composite bottom, two rivets, well balanced handle. An inexpensive frying pan, used almost every day.
I formerly owned non-stick, but let’s face it, everything sticks, sooner or later. Stainless steel scours clean every time, no history, no knicks in the coating, tabula rasa.
Useful tools, pans take the heat – saute, boil, simmer – and when attention lapses, burn.
The value of a pan, holding the heat, cannot be seen, only felt. Food, mixed, transformed, broken down, no longer raw, can feed.
Pretty fancy trick – apply heat, cause change. Magic.
Putting a lid on it increases pressure, riles things up, sometimes speeds the process, sometimes makes it boil over.
Pans conduct – convey intent into expression, recipe into finished goods. There is a lot more to the process though, a cook, raw materials, and of course, heat. All food for thought.
Lots of expensive cookware out there, specialized pans for specialized needs. Mine? Quiet, shiny, used. It is good.
Shouldn't...but Do 
Non-stick is over-rated. It’s the sticking that adds the character (to the food, or to the life).