"Frank J Warner" > wrote in message
...
> In article >, Vox Humana
> > wrote:
>>
> Money is not an object; I have plenty enough to get me into trouble.
> Quality, and knowing that I have the best tool I can afford, is the
> issue here.
>
> I have a varied collection of other cookware, everything from treasured
> cast iron skillets and dutch ovens to specialty items such as
> aebleskiver pans. What I hope to achieve with this purchase is to
> replace a hodge-podge of ordinary cookware gathered over the years from
> Wal-Mart, Sears, supermarkets and other places with a high-quality
> matched set good enough for both display and heavy use.


Since money is no object, then I would get the All-Clad given only the
choices you offered. Personally, I think there is better looking tri-ply
cookware than All-Clad. I like Kitchen Aid and Viking better than All-Clad.
If you really want to dazzle people, then consider Mauviel Classic Copper.
Most any fully clad cookware is going to do a very good job. In most cases
I believe that cladding on the sides of a pan are unnecessary but if you
want to pay the price there is nothing wrong with buying it.

I don't care for anodized aluminum because it isn't dishwasher safe. I
don't like non-stick because it doesn't develop a fond and is lousy for
browning meat. Stainless is almost non-stick by nature, will develop a
fond, is non-reactive, and is dishwasher safe. You can use oven cleaner on
it to remove that stubborn varnish-like buildup and it will look like new.
Anodized aluminum eventually discolors and there is no way to restore it to
like-new condition. Therefore, you will lose the display quality that you
desire.

In the event that you will consider another brand and can find a good
charity for the excess money you will save, you might consider this
cookware. I have been very pleased and I am probably as old and clumsy as
you and have had no problems with breakage: http://tinyurl.com/4shn2