I was simply pointing out that if you wanted an aluminum (i.e. non-stick) pan for use with induction, they exist.
As for your OP re: “All Purpose Fry Pan”, I guess it depends on what you meant. I have a lot of clad SS (skillet, saute, sauce, and stock), but I don’t “fry” in any of them. My frying is done exclusively in cast iron or enameled cast iron.
If you actually meant an all purpose skillet, I might agree that a 10-12" oven safe, clad SS skillet would be a top contender. While you “can” do most things in one, it can be inconvenient at best with things like eggs/omelettes and shallow frying. So for me, I need at least three (non-stick, SS, and CI).
