Is All Clad All That?

All-Clad consistently wins top ratings from America's Test Kitchen/Cook's Illustrated. There have been some that performed nearly as well, but not every pot from that manufacturer. The Test Kitchen liked the set that you can buy at Williams-Sonoma that has the sizes they liked the best in a set. I blew the budget and bought a 12" All-Clad frying pan, and it's wonderful. I would love to have the whole set.

I have Anolon non-stick that's now about 10 years old, and I'm going to have to replace the fry pans sooner rather than later. I still have original Revere saucepans - some were from my Mother's kitchen, and are over 50 years old! Still look nearly new. And 2 very old Griswold cast iron skillets that my daughter will use eventually.

For me the main thing is that they are able to stack one on another.

It would need to be a reasonable quality as I want to be able to stack them one on top of another with the lid, rather than stacking inside each other and having to rummage around for the lid.

I have found that they are the things you want to put away in as little space as possible for all of the stuff in te kitchen cupboards.

I would also look at 'clean-ability'. I have come into one that has so many rings around it for several reasons that seems dirty all of the time.

My choice would be the SS Copper Bottomed ones. The enameled one do look nice, not in a lifetime they will chip.