So, I should add - in case it's helpful - what we actually have and use. We got a 7-piece set of All-Clad copper core, which I already described. It's amazing but we don't need copper in every piece. It was a gift, but it was also on sale at the time for about $600, so getting an extra piece or 2 was worth it. We have the following:

Kuhn Rikon duromatic pressure cooker: 2, actually, in 2 difference sizes. I LOVE these just as pressure cookers, but, as a bonus, without the tops, they are just good, heavy duty pots. When my husband and I both cook, we find we need more pots, so we love that the pressure cookers do double duty. Granted, we don't cook much meat (just fish), but I ditched my old el cheapo slow cooker and have not felt the need to replace it with these babies around. They are top-of-the-line and I use them all the time.

Staub Dutch oven. We use these a LOT when it gets cold out, especially for roasting brussels sprouts and the like. They're heavy, but they do a fantastic job.

Cast iron pan and griddle. I use these less than I used to, but I'm glad I have them from time to time. They are quite heavy though, and a bit tough on my wrists after a while.

http://www.amazon.com/Prestige-Deluxe...

http://www.amazon.com/Fagor-Splendid-...

http://www.amazon.com/Presto-6-Quart-...

In my husband's and my opinion, All-Clad is the top of the line. We got a set of copper core for our wedding. It's fantastic, but you really don't need the copper core in every piece, if you need it in anything at all. The copper core is helpful for the likely 1-2 pans you will use at times when having a very evenly and consistently heated cooking surface makes a difference.

We also have a couple of Cuisinart "green" non-stick pans. My husband likes them, but the non-stick part is scratched up, which, I think, means they aren't safe to use anymore.

Cooking on a stainless steel surface instead of non-stick takes some getting used to, but now that I am used to it, I greatly prefer it. I am concerned about toxins, but I also prefer the way food turns out. I couldn't successfully cook an egg until I watched a youtube video about how to do it without sticking. (Hint: the pan has to be sufficiently heated BEFORE you add oil/butter/whatever in order to get that nonstick effect.)

So, I think All-Clad is probably the best value for that caliber, i.e., there are a few other brands (what's the French brand that begins with an M?) that are of similar quality but much more expensive. But these are the top of the line. You can also check Williams Sonoma for their D5 collection - we have one frying pan that is D5 that is really nice and more affordable than All Clad's other collections.

PS - I make our baby's food in stainless steel and glass only, except for the food processor because I haven't found one without mostly plastic parts.

Thanks for the warning. I wouldn't consider one, except that the new safety features are supposed to make a big difference. Just trying to pick the right one. For instance, it seems like Kuhn Rikon and WMF are of similar quality, but - according to what I've read, anyway - KR has more variety of size, but WMF has more safety features. But, WMF cooks at a non-standard PSI of about 11-13, whereas KR reaches the standard (for recipes) 15 psi. I've never used one so I don't know which is the most important quality to go for.

Southern fare? Go to Ben's Next Door on U Street (1400 block, I think, right by the metro station). Everyone I've taken there has loved - truly adored - the chicken and waffles, half-smokes (that a DC specialty), shrimp and grits (I can vouch for that one). Then there's always the chili - the original Ben's Chili Bowl is next door. Guests who stayed at a hotel were told to try Oohs and Ahhs (1000 block of U Street) for soul food, so it's probably good, but we got sidetracked at Ben's. :)

Founding Farmers is very good - very creative.

The southwest waterfront (metro stop on the green line) has a bunch of "fresh" seafood places, some of which are actually hosted on boats. I've had some great crab cakes there, but let's be honest - none of that stuff is fresh out of the water right there. I think it's also known as the Maine Ave. Fish Market, if you want to look it up online.