Rest assured you made the RIGHT decision.
I am an oldtimer here on WBee (over 50)
And over the decades I’ve used everything on the market.
For your everyday Saucepans Stainless is wonderful. Wouldn’t ever go back to any of them:
Tin Pots – Enamel Pots – Aluminium Pots – Revere Ware (copper clad bottoms) – Tfal or any other non-stick products !!
Not only did NONE OF THEM cook as well as my Stainless but many of them have serious health issues.
Our Stainless Pots & Pans are from Lagostina with Glass Lids… L♥VE em !!
We also have a large assortment of skillets… different sizes, and various depths (and shapes) that are used to make a wide variety of items / dishes
Skillets are Mr TTR’s specialty… he loves buying & collecting new ones, lol
He has a nice assortment… some having non-stick surfaces (his personal fave for fried eggs), and others come in variety of finishes for other dishes:
Stainless Steel – Copper Exterior & Stainless Steel Interior – Iron
Lol, honestly I’m not sure if someone seriously interested in cooking can have too many Pots & Pans or different kinds.
Hope this helps,
PS… IF I had the money… my next set of Pots & Pans (to complement the ones I already have) would be a set that I’ve coveted most of my adult life… Enamel on Cast Iron from Le Creuset, but at typically $ 200 PER ITEM, that isn’t gonna happy any time soon
Ahh, but a gal can dream.
EDIT TO ADD – My one WORD OF WARNING:
Do not put your Stainless Steel Cookware in the oven… they will discolour due to the intense heat. Buy a non-stainless appropriate Dutch Oven / Casserole / Roaster / Baker for this purpose. Lol, we have since invested in some Corningware Pieces, and a KitchenAid Roaster (enamel on metal) and a Casserole / Dutch Oven also from KA that is enamel on cast iron.