pots?

consider me to be a pot-addict you know what I mean.... I love to cook, and have an appreciation for good kitchen tools....

by far, the best pots to register for is all clad. Yeah, they're not the cheapest around, but unlike anything nonstick, they will last well into your retirement years, and then can be passed on to your kids. Even with only moderate use, a high end nonstick pot will last maybe 8 years... not to mention it has been shown that those nonstick surfaces are actually absorbed into the food, and then our bloodstream

But I digress....

Here's the reason all clad is best:
stainless inner and outer sufaces (that don't react with acidic food like tomato sauce) with an aluminum interior (a reactive metal when exposed directly to food, but has superior heat distribution to steel).

What is anodized aluminum? It is a treated aluminum surface that has reduced reactivity with acid. It still retains some reactivity to acidic foods, and is rather soft and porous. Therefore, it's easy to scratch, and difficult to remove stains from the surface. anodized pots almost always have a nonstick coating

In addition to all clad sauce pans, I recommend getting a couple nice cast iron skillets (very inexpensive and useful!). Treat them properly (wash only with water, no detergent, heat on stove to dry, and coat with oil), and they will eventually be better than nonstick, without the chemicals... Also, I would get a couple enameled cast iron casseroles, such as LeCreuset... They are also durable, and make a mean noodle casserole

hope this helps!