If you're a serious foodie, then you will need a wide variety of pans. One non-stick and one stainless steel will be good. Frying meat is better in the stainless and helps when deglazing the drippings for a sauce. A good size stockpot and saucepan, these can be non-stick will help round out your needs. Calphalon is good quality and a good value for your money. Stainless will be cheaper than non-stick. If you go this route, prepare to invest in a lot of steel wool for cleaning. If you get non-stick, buy cooking utensils made of plastic or silicone, that way your pots and pans don't get scratched up and the non-stick surface doesn't get worn away. I prefer silicone, but they are pricier. If you do purchase plastic utensils, remember not to leave them dangling off a hot pan, they will melt into your food.