I'm thinking of purchasing new pots and pans. My Calphalon frying pans are all but done in and their handles are terrible...you go to pour something out of the skillet/pan and it slips in your grip. I thought I was buying a good product but it was a rip off. I like Le Creste BUT it's too bloody expensive. So...what's a good option for a good set of pans? I want something that will distribute the heat evenly but don't want to worry about scratching the surface if I use a metalf utensil. May I have your opinions please?

Stainless steel is the very best you can buy!! You can cook anything in it and it cleans up nicely too. I wouldn't use anything else...

Stainless steel is the best! I have All Clad, which is very expensive. To me, it is worth every penny since I do allot of cooking. When I bought them, I didn't buy a whole set of pots and pans because the sets never have the size of "ware "I want. I bought one piece at a time....over time. I love my pots and pans. They heat and cook very evenly. I have an all clad asparagus steamer that is great! Fresh asparagus, corn, broccoli, etc. tastes fabulous in the steamer!! But beware, not all, All Clad are the same. I believe the Emerial Ware is a different grade of stainless steel even though it is all clad. I bought one pot of Emerial ware a few years back with a gift certificate given to me from work. It is a nice pot, however, the steel is different.

I have All Clad too and love them. They hold up very well.

Where do you get them? How do you keep things from sticking to the bottom?

Whoa...I just looked All Clad up on the web...you're right...veeeeeeery expensive. But, if it's good, it's the last cookware you'll buy, right? Okay...maybe once piece a year. I'll have to see where I can find it.
Thanks ladies!!!

Dee, just don't turn the fire under your pots to 'SCORCH.' Works for me... LOL!!!

Before you add food to the pan, you preheat the pan on medium heat with just a bit of oil of some kind to coat the bottom. I only cook on low to medium using all clad. This usually keeps food from sticking to the bottom of the pan.

So did you decide on the new panwear yet? Also heres a tip:

If you have some stainless steel cookware that is tarnished or just old looking fill the cookware with warm soapy water, add clorox, say half a cup or so and let stand for half an hour, the cookware comes out just like new. This also works on that orange stuff, I can't remember the name of it.

thanks ladies...still deciding...I love hearing what you all have to say about various cookwares...thanks for your support. I'll keep looking around to see what's out there.