if you look around, you'll undoubtedly find non-brand name pots/pans with similar cooking qualities. Le Creuset stuff is good, but you are paying for "the name"
in principle, the "stuff that will last forever" is cast iron, copper, and non-laminated stainless steel. the fancy name stainless stuff with "cores" of aluminum - sometimes copper is cited - with time, do delaminate and peel apart. "cheap" one faster than "good" ones. un-pretty.
the standard thin single layer stainless pot is just fine for boiling/steaming vegetables, eggs, etc.
copper pots/pans - expensive but worth it in my opinion - typically stainless interior - they last for generations. copper is - except for pure silver - the best heat conductor - so in terms of even cooking, no hot spots, etc., it is the best. by default one must say one pays for "the brand name" because there's only a couple companies that make the stuff anymore - you'll find very few Chinese knock offs of 2.5 or 3 mm thick solid copper pans.
>>rice & purees
rice is a special case. I use a copper pot - rice+water+salt+butter, bring to simmer, put in oven 15 minutes, allow to stand 15 minutes. no stick, no burn, works every time, never fails. taste darn good, too.
I use the same pot for purees, so to the question : yes & no <g>
if you do rice frequently/daily, might want to consider a dedicated rice cooker/steamer.
when you start "doing the cooking" you'll very quickly pick up preference for which pan/pot/material/shape works best for the task and hand. shape is actually very important for some tasks - saute and "flipping" stuff around in a pan does not work well with vertical sides, for example.
the best advice I can offer is just don't go spend billions on some "full set" - which you may find later just does not suit your style or needs. try one of different styles before making any really big decisions.
non-stick: not mentioned, that's a whole other world.
also try plain ole' carbon steel pans - usually thicker than stainless, thinner than aluminum, takes a good seasoning and get to be "almost" non-stick - fast heat transfer, etc.  |