I have my faves, but they are from a long bias streak. Time to check out some new stuff: what are your favorites? I am going stainless, no copper please, no ceramic or enamel (a la Cruset[sp?)]
I like the hard anodized aluminum(Calphalon) for high temp stuff. Otherwise like George said, all-clad is the way to go. My bro has some of the Emeril ones and they rock.
I have been happy with Circulon 2 and classic. They work well and are easy to clean and non-stick. I had some Calphalon hard anodized, but stuff would stick and I like non-stick.
Going to mix things up a bit... Cuisinart makes some phenominal pans, good heat ditribution and great handles, probably going Mauviel stainless lined copper for the sauce pans and for the casserole and braising pans: Le Crueset... there are some specialty pans from Dehileron in Paris, but I have to go there to get them, the shipping is nuts and the VAT on pans here is 24.5%.... no can do that crap...
I am not certain, but I think the help asked me to buy a set of Alpes Inox. I like my Alpes cooktop, so I assumed the pans would be good enought to cook my pheasant in.