What type of pans are the best to cook on?

You should have a good collection of both stainless steel with a heavy base and cast iron. Have an 18/10 stainless steel with an aluminum incert in the heavy base this will allow the pan to heat evenly and it will keep its heat. Cast iron for certain dishes are great but not for everything. I have a set of pans from the HSN of Chef Wolfgang Puck's for about 6 years and they look the same as the day I bought them. I've used them for just about any kind of dish with great results. They have great deals this time of year with his products. You can spend 6 or 7 hundred or even more on some that are great too but if you're on a budget you can't go wrong with these too. Cast Iron you should have a large 12" or larger pan and a smaller one for individual stuff too. Like corn bread etc.

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Cast iron is my favorite as well. A well-seasoned cast iron pan is better than teflon anyday. And when soups or stews are cooked in an iron pot, they will add more iron to the food and it will not harm you. Stainless steel, like Revere Ware, is my second favorite. Read all about cast iron pans below.

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Cast iron for some frying and baking cornbread. Everything else is Circulon. Pricey to start but wonderful to cook with. I wouldn't want anything that wasn't non-stick. The Circulon Chef's Pan is the most versatile cooking utensil I've ever had. I love it.

This would be a really hard question to answer because of so many variables.

Like what type of stove do you have - gas, electric, wood, halogen?

What kinds of food do you most like to prepare - quick (Wok, stir-fry) or slow (Stews, curries, pot roasts) or a combination of both?

Do you deep fry or want something that will help you cook healthier (low water or steamers)?

I like cast iron for the long slow cooking, and stainless steel for most everything else - fry pans, steamers, boiling. I cook on a gas range.

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You definately want to go with Stainless steel, so that when you cook with it, the chemicals won't go into your food. Stay away from anything "aluminum coated" because people are looking at that for the factor of alzheimers disease.

Cast iron is food for frying because it retains some of the taste.

Stay away from Copper.

Neither. None of the pans you listed have non-stick surfaces. Good luck trying to cook eggs!

I've been through all the types you listed above. I finally settled on Calphalon One non-stick. The non-stick coating will not last forever, but at least five years. All non-stick coatings will eventually wear off, despite the claims.

Cast iron will last the longest but I think they're kind of nasty as they age. I would get copper. They will last 20+ years and they heat food VERY evenly. If not copper, get stainless steel with a copper bottom and you get virtually the same effect.