Calphalon and or Anolon. Usually get either in BB&B as sets or TJmaxx, HG.
I keep the omelet size for eggs only. If it starts to get scratches I change it to an all purpose and get a new egg pan.
Also cast iron for meats that I want to then finish in oven.
I also have a gorgeous carbon steel pan that was gifted to me by nephew handmade in Charlotttesville, VA. He works there
https://blanccreatives.com/store Mine is the 11 inch skillet
It's a little large for my stove but it's wonderful as well.