re: Le creuset vs all clad?

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You’ve never heard of everything sticking to stainless cookware?

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Every cookware has it's downside, which is why I don't own any "sets" other than the cheap stainless set someone gave me for a wedding gift 28 years ago.

Other than that, I prefer individual pans that meet certain needs. A couple of cast iron frying pans, one reserved for only cornbread , a couple of good (but not expensive) non-sticks for low heat sauteeing, a carbon steel frying pan, a carbon steel wok, a couple of cast iron dutch ovens (one ceramic coated), of course the usual jambalaya/crap boil pots, etc.

I mostly use the stainless sauce pans, but occasionally use the fry pan. It sticks worse than my non-stick, cast iron, and carbon steel, but I can also use steel wool on that bastard (unlike any of the others) and it cleans up nicely. If I'm cooking high heat and cooking something that is gonna stick regardless of the pan, I use the stainless. At least I know I can get the shite out without ruining a seasoning finish I've worked so hard to create.