Hey, do you guys not have All-Clad in Europe?

I have been finding that the layered stainless steel, copper core pans sort of give the the best all around performance between heat dispersion and thermal retention.

There are other brands that are cheaper that literally copy these pans.... but man are those All Clads nice. Worked in high end kitchens with beater pans that will take a hit but for quality All-Clad is the best I have used. That set, with a cast iron pan or two, and a nice dutch oven, and I can't see you needing anything else in the next 30 years.

They are pricey. I was picking them up one at a time when I found a deal at a local discount retailer. Which is not a bad way to go because you can figure out which ones you would use and not use. Also... they are a bit heavy, for heat retention, but if you small framed or older just something to keep in mind.

And a good SS pan with the right amount of oil shouldnt stick. (And sometimes you want stick so you can deglaze that pan!!!)

People do say that the burnt oil marks on the SS coating bothers them, but a brush, and a baking soda paste and that stuff comes right off. Call it maybe a 6 month clean if it really bothers you.

Look into recommendations for kitchen stuff by some industry people. Kenji Lopez has a really good book on explaining the why of cooking and challenges some storied techniques with new technology that is available.

That said, my pressure cooker is a classic Kuhn Rikon, actually based off a recommendation, and I love it.