Congratulations on your engagement! I recommend getting more All-Clad pans, but not in a set.
You'll need a 12" fry pan with non-stick coating for eggs and stuff that's really sticky. However, you won't want that coating for foods that need to brown (for taste, appearance and for the sake of making a pan sauce from the yummy fond in the pan).
Here's what I would choose based on what I know now and how I cook now. Right now I own a set of "EmerilWare" non-stick, but the finish hasn't held up in the stock pots at all; I wish I didn't have that finish, but my husband gave me a set. All later purchases have been stainless steel, including a large brasier pan, 12" frypan and a 1-quart sauce pan.
These items are All-Clad; most in their stainless line. What do you think? This is a very personal process!
10" nonstick fry pan
12 stainless steel fry pan (I use this to make steaks, etc.)
3 quart covered saute pan
1 qt sauce pan (I use this a lot for making sauces)
2 quart covered sauce pan
4 quart covered sauce pan
Roti (roasting) pan with v-rack (stainless steel, not nonstick)
6 quart stock pot with lid
12 quart stock pot with lid and basket insert if you make a lot of soup, stock, boil lobsters or lots of pasta, etc.
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