Every cook needs a non-stick pan, if only to make eggs and crepes. Unfortunately, no non-stick surface will last forever--and you shouldn't expect it to. The trick is to pick a quality pan that doesn't cost an arm and a leg. Cook's Illustrated recommends this one. Despite my hatred of anodized aluminum, I love it too. It heats quickly and evenly, then holds the heat for good control.

Not entirely necessary, but particularly helpful when using the skillet to braise something in the oven.

This pan can do everything a fry pan can...and then some. If budget is an issue, buy this before the fry pan. Unlike the All-Clad version, Viking's handle is curved, which makes carrying a full pan a lot easier on the wrist.

A 2-quart and 3/3.5 quart reduction saucepan will do nicely. All-Clad also has a 1-quart size, should you want something smaller. Unfortunately, most companies outside the high end pans only offer a 1 quart or 3 quart size. Viking's pans run slightly larger at 1.5, 2, and 3.5 qts. They are also a little more expensive

Stockpots have one primary purpose: holding and heating lots of liquid. Therefore, they don't need a lot of the 'engineering'. A stainless pot with a cladded disk bottom will heat thing nicely while avoiding scorching. Cladding on the sides, however, will help the large volume of liquid heat a little faster. The 8 qt pot is large enough for most applications.

I'd been eying All-Clad's Roti Roaster for ages, but when I finally went to buy it, I discovered that it was not cladded steel and had a tendency to warp on the stovetop. (Amazon reviews of the Roti also reflect this trend.) This much less expensive Calphalon roaster performs better than the Roti, and just as good as Viking's offering. Spend money on the pans you use every day, not a roaster.

And now, the cheaper and more expensive alternatives to the above pieces. The Cuisinart Multiclad line offers similar metal to All-Clad/Viking/Demeyere, but at much more wallet-friendly price. They'll serve you well and--like the higher end lines--have a limited lifetime warranty.

Unfortunately, it's impossible to find good reduction-styled saucepans at a fairly economical price. However, Calphalon often offers this one, which is fully cladded, at a great discount as a sort of "introductory piece" to the Contemporary line. It can often be found for $40, though the matching 3 qt pan is $100 more.

This is the cheapest alternative to a Le Creuset oven on Amazon. However, Cook's Illustrated has stated that a $39.99 Chefmate Round Enamel Cast Iron Casserole performs on par with the Le Creuset...if you can find it. The Chefmate Casserole is an elusive creature at most Targets. Neither Lodge, Chefmate, or any other cast iron purveyor has Le Creuset's range of color choice.

This is the best price on Amazon for a good-quality, 12 quart stockpot. It also has all the right shape points. It is, however, made from anodized aluminum, which I despise because you must hand wash it. If you've got a little sink, it will be very tempting to put this big pot straight in the dishwasher.

This is part of All-Clad's value line and is NOT cladded steel. Rather, it has an aluminum disk in the bottom. I would purchase this because you'll really just be boiling something in a 12-quart pot, and cladded steel or anodized aluminum in this size borders on overengineering. With the cladded Cuisinart option for just a few dollars more (on sale), however, I would buy the clad.

As with the reduction pans, the lack of rivets in the Demeyere line makes it a very attractive choice. However, their sauté pans run in either a 2.6 qt or 4.2 qt size, which are just a little too small and a little to large.