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I have a decent all clad set, some cast iron skillets and a calphalon nonstick- 4 qt chefs pan, a griddle pan and a 10 inch fry pan.
I have had the iron skillets the longest about 12 years, and the big one makes a great steak.
the caphalon fry pan is getting a bit old, but makes a great egg. the griddle pan makes tortillas well (hmmm might be a waste of a pan? I do make crepes in it also) The chefs pan is great since it is a good size, make sauces for pasta, and toss the pasta in it also.
but for every day cooking the all clad stainless is great. Non-reactive so tomato's don't mess it up. the down side with the all clad is they recommend not boiling water in it, I do have some discoloration from it since I still need to boil water some times. I have made eggs in the frying pans, and it works fine.
That being said I got the big chefs pan as a gift, we also got the all clad when we got married. I would love a nice le cruset dutch oven, but it is lower on the list based on the price.
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