Such a dilemma, right? What to use when you cook your food. I've used a few different pieces of cookware, starting my married life with all clad and now ending up with an assortment of cookware pieces. I sold my all clad a few years ago and now use vintage cast iron, vintage corning ware glass pots, and Le Creuset dutch ovens. I converted over to these pieces after reading that scratched stainless steel can be leaching aluminum. And whose pots stay scratch free?
The cast iron and corning ware I have purchased on ebay and are inexpensive as far as cookware goes. I always look for vintage, as those do not carry the "seasoning" that comes on the modern pieces, many of which are made in China. I check with the person that I buy them from to be sure that they did not use chemicals if they have seasoned the pieces themselves. Wagner ware and Griswold are the two brands that I stick with.
I use my glass corning ware pots for cooking pasta, rice, and boiling water for teas.
I have two sizes of Le Creuset dutch ovens. My 5 1/2 quart oven is used for pastas, risottos, soups and cooking beans. My 13 quart oven is used for stocks and cooking whole chickens with vegies. I love that these can go from stove to oven to fridge. The 13 quart one is quite expensive, but I found mine at about a third of the normal price on clearance at a Le Creuest outlet shop.
I love my cookware and don't miss the non-stick "stainless" steel that I used to have. I like being confident that I am cooking on safe surfaces, especially now that I have a toddler.
If readers are interested, I will do a post about how I clean and care for my cast iron.
(Featured on GNOWFGLINS, The Nourishing Gourmet, Real Food Freaks, Real Foods Whole Health, Real Food Renegade, Butter Believer, Natural Mother's Network)