I have such a hodgepodge of pots and pans now it is hard to say with any conviction what is the best. The "best" cookware varies with what I'm cooking. I cook something every week in a cast iron skillet that is older than you, J. Since I cook pretty much every day most of the time, I have come to appreciate how different pans heat up and retain heat. I have some very inexpensive Cuisinart stainless pans that I really like and use often. I have had T-Fal and Calphalon that was just plain junk. I have some Copper/aluminum/stainless sauté pans that I really like, too. I have a Scanpan 12" non-stick that I have used the hell out of for years. It can go in the oven, it can stand metal cooking utensils without scratching, although I seldom use anything metal besides a whisk in a non-stick skillet or saucepan. I have three Scanpan sauce pans with lids, too. It is really nice cookware, and I'm pretty sure the sell various sets, but be prepared to drop some coin. You wont be disappointed if you buy real professional quality cookware. Lots of that to choose from.
To me, cookware is no different than any of my tools. I hate cheap tools that don't do the job well or don't last. I buy the best I can afford and take care of it in order to get the most out of it. I buy and use pot, pans and kitchen knives with the same mindset because I really enjoy cooking and take it seriously. Buying the best quality usually makes my job easier, or at least less of a hassle. I have not been disappointed with any of the professional quality cookware that I have ever bought.
