From a thread on eGullet:
"I've read various threads about which cookware various members would recommend. I don't own All-Clad or Sitram or any of the other higher-end pans that get discussed. For a point of reference I've been cooking for over 40 years. I own mainly Vollrath Pro-HG and Revere pots and pans. What differences would I expect to see if I started adding higher-end sauté and sauce pans to my kitchen? Any insights would be greatly appreciated."
My dear friend Trudy was a dreadful cook, so she asked for a quick lesson — a simple meal she could get to the table in about 20 minutes. I pulled out her pans — cheap, thin pots. Even I burned the food. There was no way not to burn it.
My own collection includes Le Creuset, Lodge iron skillets and other pans, and Emerilware (which I've written about in the past), a mid-price cookware that so far is as good as anything I've ever had. I used to own Circulon and All-Clad. I still have a lot of the All-Clad, but it's the mid-grade stuff and frankly, the Emerilware is better.
Bites readers, what are your experiences with high-end cookware, and does it make a difference?