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All Clad. The stuff is bomb proof. I worked as a cook in the restaurant industry for ten years. All the good kitchens I worked in used All Clad because it's just superior at heat dispertion and holds up to the beatings of restaurant kitchen. I have a set at home that while cost me a pretty penny, I know I'll never need to buy another set in my life time. I'll have to will them to someone when I die.

My thoughts exactly.

It's often LESS expensive to buy something of higher quality if it's something almost guaranteed to outlive you. You'll never have to make that purchase again. And it's a far superior product to boot.

I generally agree with that line of thinking...but in this case, some of the "lesser" stuff gets great reviews. Maybe we'll spring for an All Clad skillet at some point to compare.

jc
Indoors, I only use stainless. This set was given to me, it's over 15 years old and still like new (except for one lid that dear old mil put through the dishwasher and ruined the gold knob...) Other than that, it's perfect for me. I use a ceramic cooktop, so I don't really have a lot of options. Before I got this stuff, I had a really expensive set of non sticks.... they were crap imo. I still have one non stick piece, a wok that I use maybe 4 time a year.
Outside we have a huge set of cast iron. It's mostly Lodge. We got a lot of it at Gander Mountain and a few belonged to my grandma.

It all depends on how you cook,, what you cook on, and what you like. My only advice is don't go cheap. If you do it right the first time, you'll save a ton of money later because you wont ever have to replace it again. I want pics when you get something.

I have to give a thumbs up to the Calphalon non-stick .. I have had mine for three years now and love them , also Lodge skillets are a must along with a big Dutch oven of your choice .. Was going stainless , but the deal ( price ) on the non stick wasto good to pass up at the time.. I have like four Lodges and use them all THE TIME ( corn bread )..

So, did you end up getting anything, yet? What did you decide on?

Geeze, how did I miss this?!

No, we haven't decided yet. Put it off over the holidays and was just doing some more research tonight so came back to reread this thread.

Still stand by All Clad as general cookware but I recently had to pick up a replacement to my nonstick pan. Got an 11" Ecolution fry pan this past weekend. Paid $12 for it at Ross. Can't speak for its durability but I will say its rediculously 'slippery'. Nothing sticks to it. Though I guess that's the point.