@jakedduck1
You left a pan on low on the stove overnight? Don’t tell me you really did that. Of course the water evaporated...cold water on a hot pan which was probably turned up too high anyway. If you need to add water...take the pan off the heat and drizzle water over the pan slowly.
All Clad is suppose to be the best although I don’t have any. I use a variety of skillets and pans that I pick up at Home Goods. My 2 favorites are made in Italy and both heavy speckled non stick pans.
The one called Bararini can be put on high..the other one Iuse on low to medium and I think it was called Mopito.

I also have a T-fal and a small cast iron skillet that I use for steak....and that is not easy to clean. I have also used the smaller Bararini one for steaks on high.I go by the weight of the skillet rather than the brand when I purchase pans. I have had good luck with the heavy speckled ones from Italy and they are inexpensive. For you, I would not spend a lot of money...they are cheap enough to replace. Look for heavy speckled skillets made in Italy if you have a Home Goods or maybe Target has them. And be careful

I have had a set of 3 Farberware aluminum pots for probably over 40 years that I have burned food in many times with no damage to the surface. I have thrown Calphalon out after not so many uses. So many of these low or medium priced skillets are not made for high heat so go easy. Get a small indoor grill for your steaks...I have one that is non stick and can reverse to a griddle. Of course you have to clean the grill a little harder. Or just try one of those heavy weight Italian speckled ones. I happened to like them.

I also have my mother-in-law’s heavy weight aluminum roasting pan that you just cannot ruin...it has to be 60 years old and a breeze to clean. They don’t make them like that any more.

There may be others here who swear by their favorites. Bararini is on Amazon.

FL Mary