I'm in the market for new pots and pans.
Does anyone know anything about the differences (good and bad) amongst Stainless Steel, Hard Andonized, and Porcelain Coated pans?
I just don't know what to get. I'm looking for the most durable and easiest to clean.

I prefer a good heavy duty stainless steel myself. The set I have is good and cleans easy.

I paid a lot of money for a good set of stainless steel pots and pans back in 1970. My mother told me that it was stupid to pay so much-I'd get bored with them. . .41 years later, their still in service, and look pretty good for their age-and I do a lot of cooking!!

I like my stainless steel pans but for frying I like my good quality non-stick pans. I had porcelain covered, when I first got married back in 1971, and I only liked the dutch oven or saucepans. The frying pan wasn't good for frying eggs because they would stick. Keep in mind that 1971 was before the days of T-Fal pans. We had teflon pans and they were alright but when T-Fal first came out it was awesome!!

ETA: Frauhahn---I'm still loving the dogs in your avatar :mrgreen:

Stainless is my choice too

After learning more about the dangers of hot Teflon, I tossed all I had, especially since I manage to scratch them a lot. Moved over to Corning Ware and Stainless Steel, even have a marvelous Stainless Steel electric frying pan, which I use most often in summer, far less heat that way. Gave my too heavy old cast iron to son, who had drooled over it for years (so did his wife).

I would go for the best quality stainless steel you can find. They are often made with a thick base, usually with a layer of copper between (this conducts heat evenly). Stainless steel is easy to clean, does not taint different foods and does not have a problem with surface pitting or chipping. A couple of cast iron pans are also a handy thing to have.

I had a cheap set of porcelain pans for years that always remained new looking. I used them till the handles all fell off now I have stainless I do not like the Teflon ones as they scratch to easily and then things stick. I do have a couple for eggs.

I have the hard anodized ones, paid around 200.00 made sure they had the NSF stamp, and LOVE them, I have had them for seven years and I have teenage boys who do the dishes, you can imagine...... dramatic pause..... Pans are still like new and are a dream to work with. I like that I can use them in the oven if needed.

I just know teflon is bad about flaking and gettin in food after awhile. Stainless steel is my fav. but can have food sticking to it issues (I circumvent that by using comet on em or steel wool pads).