What cookware do you use?
 

I think Demeyere's the best I've seen. Machine washable, solid construction, heavy bottomed (this description is starting to sound perverted....)

But they're expensive, so I'm getting what I need one pan at a time. I also like LOOK for nonstick pans and Kitchen Aid has some nice reasonalbly priced stuff. I just think most of the fancy schmancy pans at say Williams Sonoma are weak and not made for serious cooking (although all-clad has some o.k. pans).

Calphalon Professional with cool handles...Easy to clean, cool handles, distributes heat evenly, extra thick bottoms on sausepans where you need them...No Bull, just do what there suppose to do...I would never buy non-stick, but they are available.

My only decent cookware was a gift: Emerilware by Allclad.

It's non-stick, which can be a little tough when it comes to cleaning and such, but it's got good weight to it, and a comfortable handle.

Around my house, it's the closest thing we have to the commercial cookware that I learned to cook with.

I'm looking to get a good, full set of commercial grade cookware in the next month or two (moving out on my own). Once I find something I like, I'll be sure to post it here.

LODGE 12" cast iron pan

and lagostina pretty good for about $400 set of stainless pots n such

I go for cast iron; once you have it seasoned correctly it's more non-stick that the "non-stick" pans, distribute heat well, last forever, and don't cost enough to notice.

I am slowly collecting a Calphalon professional set, and think they are great, however pans have different purposes, I agree the Cast Iron is great for the right purpose: pan frying and corn bread making (southern cooking in general). I like my corn bread in a cast Iron skillet, and before baking some cooked breakfast sausage out in. I just got my first chefs pan, and love it, not quite a frying pan, not quite a sauce pan. Nice because I have the glass lid to see what the hell is going on, and it can go from the stove to the oven.

Cast iron. No wash, just mop out with paper towel or stiff brush if something burns on.

If you use Gas to cook, Cast Iron is the best.

Cast iron does not cool quickly, therefore it does not make a good saute pan or a stir fry (wok or paellaria)...Cast Iron is great for Blackened (cajun) or for braising...Le Cruset makes cast iron with an enamel cover that is excellent for this purpose and comes in all kinds of decorater colors. You can braise at high heat and then cover and simmer in the oven.