Hi middlechild..saw your posting in kitchens but thought I would respond here.
We used to cook w/ Farberware for years, and then DH got me a starter set of All Clad. I just love it! It heats up quickly and cooks evenly, and the stainless version can go in the dishwasher.

I will say that it takes a little diligence to keep clean - especially if you want it to stay nice and shiny. I recommend Barkeeper's Friend to get rid of any spots or stubborn stains - it works in a snap.

For non-stick, I've heard that Scanpan has a pretty good product out, and I've ordered one of their frying pans to check it out. Your'e supposed to be able to use metal utensils in it with no problem, and the reviews say that the non-stick quality is very good.

I recommend not buying s "set"....buy a different pan for what you want to use it for.
I would start out with 2 good quality non-stick fry pans....aluminum not stainless, heats better. I like a 6 inch and a 10 inch,
Then you will want a Le Cruset....or other enameled cast iron Dutch oven...at least 16 cup, with a lid. And a fry or gratin pan that goes from stove top to oven....like a cast iorn fry pan or a enameled cast iron one,
You will need a stock pot, I like a clad bottom with stainless interior....and a lid.
And a couple of utility pans for heating canned beans, or re heating soup, boiling a few potatoes etc.
I don't much care for Calphalon....tossed one small pan in the trash.....still have another....but it's big, expensive and rarely used.
Linda C