i'm an experienced cook, but at home right now i use an older stainless set and a few odd nonstick pieces for sauteing. i'd like to register for a nice new set, but i'm torn between 18/10 stainless and all clad or calphalon nonstick or greenpans, which don't leach chemicals. however the performance rating for those are iffy.
what do you all use and recommend?? i do a LOT of cooking but until now have not been able to upgrade.