My head hurts from cookware research!! Looking for advice as I start a new collection...

Before I respond it's full disclosure time: You've picked my two least favorite companies. Together, W-S and All-Clad define poor customer service.

That aside:

First off, you need to get out of W-S for awhile, and visit stores that carry other brands. It's been a long time since All-Clad was "the ultimate...the best-of-the-best." But you would never guess that based strictly on W-S's stocking policies. What All-Clad remains is the most expensive.

Next, as to the Lagostini, the simplest thing would be to track down the W-S buyer who handles that line, and give him/her a call. You'll get all the info you need that way. From what you've described, however, it wouldn't surprise me to learn its a W-S private brand or special purchase.

Something you said bothers me a little. I find it astounding that you'd make a decision about something as important as expensive cookware without actually picking up the stuff. Once you've satisfied yourself that the quality of a particular brand is there, the only thing that counts is how it feels in your hand----the configuration of the handles, the shape of the pot or pan, the ease or difficulty in which it fits your cooking style. You cannot learn those things by looking at internet photos.

Whether knives, pots & pans, or anything else, do not underestimate hand comfort. The highest quality pan in the world is useless if you don't use it because it's uncomfortable.

Take frying pans, for instance. If you're a flip-it, twist-it, shake-it type cook you need to try those movements with a proposed new pan. The handle size and shape is the most important design element for a cook like that, along with how the pan balances on the end of it. On the other hand, if you're a put-it-over-the-flame-and-leave-it type cook, then handle shape is almost irrelevent. But you might need helper handles on smaller pans than is usual. And so forth.

Hello Christie,

Welcome to Chef Talk.

Breathe.  Relax.  Breathe some more.

There's a lot of good pots and pans out there.  Once you've defined your price and quality ranges, along with a few criteria (for instance, comfortable handles) it's hard to go wrong.  Cookware isn't required to do anything really complicated.

Just as you don't have to buy a "set" put together by a manufacturer you don't have to buy every pot and pan from the same manufacturer.  You're allowed to mix and match.  On the other hand, you don't lose points if you do buy a set, and you may even save some money.

You've mentioned that almost all of your cooking can be done (well) in just a few pans and pots.  That's usual for most of us.  You should think of those shapes as your "core set."  If you find a one-box set that's limited to the shapes and sizes you want, which suits and saves ... buy it.

Multi-ply with a stainless cooking surface is probably the best construction for most peoples' ideal, core set.  Manufacturers make a big deal about which and how many layers of conductors, but it's just propaganda.  As long as the stainless is covered by enough aluminum and/or copper, it works pretty much the same for practical purposes.  Bear in mind, that once you reach a fairly basic level of qualty, it's just marketing.

On the other hand, some of the cookware with copper and or silver layers is very good indeed -- Demyer for instance -- but it's expensive. 

My advice is to stay away from commercial non-stick surfaces for your core set.  There are precious few that are any good.  If you have some special non-stick needs (omelettes, for instance), consider regular, ol' fashioned carbon steel.  Properly seasoned, it's a better surface, the pans are very inexpensive,  and since the "season" can be restored, they will last nearly forever. 

Also, hold off on cast-iron whether enamelled (like Le Cresuet) or not.  Plain cast iron is very heavy, and not very responsive to heat changes.  Enamelled has leaning and longevity issues, in addition to weight.  You'll eventually want a few pieces of cast -- chicken fryer and roundeau for instance -- but no hurry.

If you find something which seems well made, heavy enough, but not so heavy you can't lift it, is affordable, and comfortable to the hand -- buy it.  Cookware isn't that complicated.  There aren't a lot of pitfalls.  Don't worry too much about brand names.

Make sure the handles are well attached on the samples on the store.  Double check when you get yours home.  Don't settle for sloppy handle fitting.

Look for "on sale."  Don't be afraid of discount outlets.  Also, fear thee not "cosmetic seconds."

Right off the bat, I think Cuisinart offers a lot of value, and so does Calphalon. 

Some of the famous chef cookware -- Emeril (All-CladP), Wolfgang Puck (Chinese Military I think), Ramsay (Wedgewood), etc., is very good.  

Bed Bath and Beyond offers incredible customer service and has the most liberal return policy imaginable.  Buyer's remorse?  No problem.  Nothing against Williams-Sonoma or Sur Le Table for that matter, but you're likely to come away with something just as good and spend a lot less money at BB&B,

If I were replacing my ancient, first edition, anodic aluminum Calphalon, and motley commercial aluminum and stainless, it would be with Vollrath's multi-ply line, "Tribute."  It's only available from commercial outlets, but it's Vollrath so you can trust it.

Don't forget lids.

Hope this helps,

BDL 

Best deals and good variety I found are at a store called HOMEGOODS. owned by Marshalls. Sometimes a $79.00 pan caliphon has a slight scratch on outside and they sell it for $35.00. I get most of my home pots there.

I don't know homegoods but here in socal Marhsalls and Ross sometimes have good deals on cookware. I got a $200 5Qt SS Calphalon Saute Pan for $70, it was just like new. OK so maybe there was a tiny scratch on the bottom (on the outside).

Since you're looking at a sizable investment in quality cookware that should last you a long, long time, I would consider whether or not an induction cooktop or range would ever be in your future.  Not all cookware works with induction.  If you think you might ever use induction, don't spend money now on cookware that won't work for you later.  (Been there, done that.)