re: Pots and Pans recommendations

I'm not gonna read the whole thread...My suggestion is make clad SS the cornerstone. I would suggest All-Clad D3 or my favorite DeMeyere's 5-ply (I think they are calling it Industry now). I have a couple of All-clad copper core pieces, but the Demeyere performs just as well for a significantly lower cost.

I would suggest at minimum a 1 or 1.5 qt. sauce pan, a 2.5 qt. sauce pan and 4 qt. saucier, no need for non-stick - def clad SS here.

I would suggest a 10" non-stick anodized aluminum for eggs (Oxo makes a good one but the Scan Pan one I have is the best of these I've ever seen, I can also vouch for the All-clad anodized non-stick) lots of choices, those I can vouch for. Would also have a 12" regular SS skillet - I like French Skillet style (DeMeyere again) and a 12" Sautee pan is nice to have.

If you don't have one, you need a 12" cast iron skillet because everyone does, learn to when to use it and when not to use it and how to take care of it (you may already know how) and it will be a good friend to you in your kitchen. Some will say carbon steel instead, and I have some DeBuyer CS (10" and 12") but I think Cast iron is easier to season and care for (this is def up for debate). CS is relatively cheap, and performs well and lighter than cast iron.

I would also recommend at the very least a 7 qt. and 5 qt. enameled cast iron Dutch oven. I like LeCreuset and Staub and have some of both - won't get into which is better, they each have their own strong points, but these are buy it for life items with a little care.

I tend to collect and one of the rewarding things for me is now passing on pieces to older children as they have their own places. I'm a big proponent of "buy once, cry once" once you have the means to do it.