If I can only buy one fry pan at a time and spend the money for a really good one, which would you get first, non-stick or polished stainless steel?

Congratulations first of all for recognizing the importance to go first quality even if it means spreading out your purchases. For the first pan, I would recommend the non-stick pan because of the versatility of this pan. From simple pan searing of foods to making a fluffy omelet, non-stick pans can do the job. You have already mentioned that you are going first class so you should have no problem getting a durable non-stick finish. Do not use very high heat with non-stick though, the finish will eventually suffer if exposed to extreme heat over a period of time. High heat can be used on the more durable polished stainless steel pan. My choice is All-Clad for weight, choices, and just great performance. I have done on-site demos with my All-Clad for years and they still cook great and look great! Don't forget to buy a first quality F. Dick knife from us to go along with your pans.

 

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