Other than All Clad I like Le Creuset. I don't spend big money on non-stick skillets because they all wear out, so I get mine at Sam's Club in the restaurant section. I also have bought very good SS from places like Macy's, etc. I have a set that I've been using since the 1990's that is still good.

Who said anything about getting a "set of anything"? Not looking for housewife advice - looking to hear from knowledgeable chefs.

Then go to a restaurant supply store.

Why should I go to a restaurant supply store ??? I am looking for advice on high end culinary ware to match up with a Bluestar Platinum 60'' range for serious home cooking.

When I upgraded my kitchen, I embarked on a major cookware upgrade cycle.

For stainless, I prefer Demeyere. Atlantis Proline for Frying Pans are the thickness stainless clad pieces available, about twice as thick as All-Clad and the heat retention is much better. But they are heavy and expensive. They also offer clad pieces in their Industry (or 5Plus) lines -- I also have pieces of their Atlantis line. I first heard about the line here, but researched others as well. I've also had/have All-Clad d5, triply and Copper Core but prefer the Demeyere for better evenness/performance, better handles, and easier cleanup..

You could also consider thick 2.5mm+ copper, especially for a saute, saucepan or saucier. I have Falk and Mauviel for stainless lined -- I also have tinned-lined but there are obvious issues with high heat there.

For bare cast iron, I have vintage Griswold and Wagner. For new enameled dutch ovens and gratins, I prefer Staub and Le Creuset.

Eshny you are rude. You ask for suggestions, people give them to you, cause they want to help you, and are respectful to you in tone. Unfortunately, you are unable to be same.

I have some cuisinart, ggood for fast cooking and some All Clad, good for everything. Both go in the DW nightly and in the oven sometimes.