Advice on a new Pan

[Amateur1]

I have a tomato sauce recipe that it says to bring to the boil and simmer for 3 hours. It once ruined pan, so I want to make sure that doesn't happen again. Since I got a Stellar hard anodised pan that hasn't happened again. However Stellar no longer make these.
Also, I often make quinoa and buckwheat and simmer for 20 minutes.
I may make pasta and add some cheese.
I want a pan to handle these scenarios.
I'm concerned about Forever chemicals, or PFAS (per-and poly fluoroalkyl substances)?
I also want it to be dishwasher safe and able to go on an induction hob.
I've never put a pan in the oven, but that may change.
I would like a small pan and a large.

Any suggestions?

 

[Barriehie]

My cookware has that granite coating on it.

 

[Amateur1]

What make and model do you use? Does granite mean anodised?

 

[Barriehie]

I have this.

 

[Amateur1]

Thanks. I live on my own, so want one 1-2 litre pan when I'm cooking an individual meal and a 5L pan for when I'm batch cooking. I'm also based in the UK.

 

[Z-Cook]

Any non reactive pot or pan should be ok. What was the type of pan that was previously ruined?

 

[Gone Hiking]

All-Clad or Made In stainless.

 

[badjak]

I can only tell you not to go for cast iron or aluminiumin this case due to acidity of the tomatoes.

I would probably go stainless, but remember that it's not only the pan that is important. You need to keep an eye on things and stir or scrape over the bottom every now and again