Have hard animist and love them. Got 2 sets on sale on gsm. Gave 1 set to DD. They clean easy and I even burned one. Eggs slide off u can clean then with paper towel!! Can put them in oven even in camp fire!!

i love my large stainless frying pan that has a glass lid and hollow handle. the handle stays cool and only gets hot if i use it in the oven. i use it for my meats, cakes,cornbreads casseroles just about anything. for everything else i had a party for pampered chef and got their whole set free. they have been really good since 1996. the tall large pot i have is also stainless steel with a copper bottom from the 60's from my mon it is great it is a reveere (sp?). the others i have had the kids burned up only the one from the 60's servive them. so i got these after they were out of the house.believe it or not the hollow handle one i got at wal mart for about 20 dollars that i use for everything. the only thing i can't seem to cook in it is shredded hash browns or obrian potatoes they stick real bad. i guess i am doing something wrong but i don't like making them anyway.

I have Stainless Steel. Actually I have 3 sets of the pans made by Wolfgang Puck and I love them. Even for frying up stuff. They may require a little more elbow work in cleaning up, but I would take Stainless Steel over Teflon anytime.

Now my DH prefers a good Iron Skillet for his frying up, and I do use one when I make cornbread in the oven.

Verna

If you're going to be getting a set, stainless is probably the best all-around choice IMHO. Personally, I never bought a set---only open stock of the pans I needed. I think sets put in more than you really need). I have mostly calphalon (you need to use a little differently than stainless, but is virtually non-stick), one non-stick used only for cooking eggs, cast iron skillet for cooking chicken, etc. I cooked in restaurants while in college and found that one type of cookware was not the best for all things.

Lastly, I think it is worth it to put the money into a good roaster (either stainless or anodized) because you can make gravy on top of the stove in the same pan you roasted in (and that makes cleanup lots easier, too!).

Got a set of Revere ware copper bottom stainless for my wedding twenty years ago and they have worked well on gas and electric stoves. Love Their steamer use it every day.

All-Clad! Made in the USA, stainless, and are a dream to work with.

I've had my Farberware since 1971 and it still looks like the day I bought it - also have some All-Clad. Both stainless steel and have stood the test of time.

I have Calphalon hard annodized and love them. However, you must wash them by hand - NO dishwasher for the. Also have Costco brand stainless and they are great, but very heavy.

spend a good amount of $$$$ if you plan to keep them for a long time and do plenty of cooking.
check out cooking stores like William and Sonoma and get informsation from them as to how use your pans and then check on line for sales on such items. I have calphalon and they come with clear lids a must . Check your food without having to open to see your food and that causes uneven cooking because the temp changes.

Buying an expensive set of stainless steel was one of my better moves! I've had them about 20 years now. And to be honest, I don't take care of them like I should, but they don't seem to care!