These are the only pans I use at the moment but I've been thinking about adding a stainless pan. How do you handle dishes where you're frying something, but then need to add some vinegar, a tomato base, or a cup of water to boil into the pan after frying? I use my cast iron at the moment because these dishes start with a lot of frying and then go straight in the oven near the end, but they're pretty hard on the seasoning in the pan. I've been thinking the stainless pan might be good for these so it can still go in the oven and I don't have to worry about the vinegar destroying my seasoning.

I wonder about that too - a bit of white wine or vinegar to deglaze the pan, that seems to unstick anything.

We gave up on nonstick - we never found a good one that wasn't ruined within a year. With the right balance of a bit of olive oil and a bit of butter, I can fry and scramble eggs in my cast iron without it sticking.

No way. If you use a soft plastic or wood spoon it should last much longer than that. My 10 CHF frying pan is still good after 8 years.

What's CHF? I found a CHF pan company but I only saw cast iron.

And my wife won't use cast iron because it's too heavy and hurts her wrist.

Each of these (non-stick, stainless, cast iron) are great for the appropriate application, while also having downsides (like ANY tool). Knowing what to use, and when, comes from experience.