These were some basic, simple tests before even considering cooking performance. When cooking, other characteristics also come into play. How does the pan feel in the hand? Is it easy to tilt? Is the handle sturdy? Is the shape such that the contents can be turned by tilting? Personal preferences vary considerably depending on the cook's size and strength.

Most cooks aren't thrilled if the pan isn't very stable or if the handle wobbles. And if you're working in the kitchen for several hours, it's also not pleasant if the pan is too heavy. Furthermore, if it heats up very slowly, it wastes time and makes it difficult to set the right temperature. The better the cook, the more easily they can achieve the perfect doneness. For this, quick and easy temperature control is crucial.

Ideally, a pan would be super stable, not warp, heat up quickly, and provide even heat distribution. It should also be as lightweight as possible and dishwasher-safe. Ideally, nothing should stick, even without much oil, and meat should brown well. And it should be healthy, meaning no PFOA, and preferably no PTFE either, because toxic acids are produced during manufacturing, and also at excessively high temperatures. At this point, it should be clear why there are so many different pans available, although you can essentially eliminate all those that fail the initial tests. And unfortunately, that's practically all the cheap and mid-priced pans.