re: New Cookwear Set

OK guys, I fancy myself a pretty good cook, and cook a wide variety of fish and game, but feel ignorant sometimes reading posts on here. What occasions does one use a stainless, triply type skillet vs. a non-stick. I watch the GW fins chef on one of the local outdoors shows and never see him use anything but what look to be seasoned aluminum or stainless, never non-stick, but find myself using non-stick or cast iron almost all the time. They have some triply Le Sur store brand sautee on sale in Perkins Rowe that have a great feel to them, but I can't figure out when I would use them, and whether I would get more use out of a 10" or 12". Cooking for wife and two always starving teenage boys (half the time plus friends), so seems like I would use the larger one more (my new replacement Tramontia non-stick is 14"). I finally have my gourmet kitchen, now I am wanting to get some toys to enjoy it properly, and my Circulon set from my wedding 18 years ago is getting pretty aged.