The best SS clad pan, with no budget, is the Demeyere Proline. It is very thick and thus very even heating. It has no rivets inside, so it is easier to clean. The Silvonix surface treatment helps reduce sticking (follow their seasoning instructions) and also minimizes the discoloration that can happen with other brands. The downsides are the price and the weight. (Note that you can generally use Bar Keeper's Friend on your stainless clad pans to clean them up; Demeyere makes an excellent cleaner that is a bit gentler but does even a better job on baked-on oil). I first found out about these pans here -- and promptly ditched my All-Clad d5 frying pans.

Bodeux. Got my set on Overstock. Stainless perfection and it works with induction. Oh, and if we are talking cleaning, Baking Soda is much gentler and more efficient than Bar Keepers friend.

The Demeyere 'Proline' is the best stainless steel skillet made. I agree with everything Gooster stated so well. There are of course many 'good' skillets out there.

If you needed quick heat response then Matfer Bourgeat makes a great stainless lined copper frying pan, as does Falk or Mauviel M250. The Falk is available with stainless handles as an option. These are top tier but if you want the copper to look nice they'll need to be polished often. These are also heavy and expensive, even by Demeyere standards,

For a couple thousand $$ you can get solid pure silver skillets. A company called Soy makes them- select your size and pay - https://www.etsy.com/listing/229225881/25mm-pure-solid-silver-999-frying-pan?ref=shop_home_feat_4

And depending on what you want it to do, bare cast iron is loved by a certain fan base. It's not as even or as quick to heat up, but it has some other pluses over stainless clad.

The two biggest advantages are that it's much less sticky, especially for things like eggs, AND it's easier to clean and maintain IF you sear things that cause fats or oils to cook onto the surface. That's because it aids in the seasoning of the pan's cooking surface. And you want that patina, and you don't 'see' it, except that your pan slowly becomes darker and slicker.

If you go that route, the older vintage cast iron is smoother and sometimes a little lighter. The Japanese make modern good quality cast iron as well. It is not anywhere as evenly heated along it's surface as a good stainless clad fry pan.