I have one last piece of non-stick, a Calphalon 12x3 satue pan. It is no longer truly non-stick and I rarely use it. Only at low temps and to mix sauce and pasta. I want to get rid of it and am looking for a replacement. I think I should get a stainless steel, but the price can be as high as $150. So before I plunk down that kind of cash I thought I'd ask the Hounders. What kind of pan should I get? As a guide I am never going to buy a new Le Creuset pan. I just can't see paying extra for a name.