I saved my Farberware pots, the big ones, for cooking potatoes, pasta, lobster, etc. They are sturdier than my old Revereware pots, and don't fall of the grates of my cooktop either. I don't know if Farberware still has that line, I got them as a wedding gift 34 years and one husband ago, but I really like them. Mine are still in good shape, and the nice flat bottom cooks well.

I do have Calphalon Copper pots and pans, but not the biggest ones, they are too heavy.

Le Creuset has an enameled steel stock pot. I don't have it but it seems to be well regarded.

Ken