I am going to be replacing my current selection of non-stick Calphalon aluminum pans due to the coating flacking off on everything. It is probably due to my abuse with metal utensils and not using plastic like they wanted.
I am looking for advise on what type of pan materials are better for a particular application. I am leaning towards SS like the Vollrath Tributes but am looking for help.
I do have one CS De Buyer that I don't use at the moment as I have not cooked anything recently other than bacon that would be suited for this pan. I have not had a great success rate with seasoning this pan yet but I have not completly given up.
I am looking for the following sizes and style of pans.
8",10" & 12" fry pans
3 & 6 qt saute pan
1.5, 2.5, & 4-4.5 qt sauce pans
A decent sized stock pot, would like something with a steamer and a pasta strainer basket for it as well.
I appreciate everyone's help.