My cooks are brutal on pans. We're a small cafe who specializes in pan omelets and fried eggs. We do between 80 to 250 per day. The cheapo, 10 dollar 8" nonsticks last maybe 3-4 weeks. The 35 dollar versions maybe 2-3 months. The cooks do a great omelet but kill both types of pans. Should I step up to higher grade or is it just the cost of doing breakfast eggs in a pan? Do you have a fave pan of which you care to share details?