The other guys said it, if you want outright quality, All-Clad is the way to go.
Since you didn't already know this, I'm going to go out on a limb here and say you guys would be good to excellent home cooks with decent equipment, but not elite with commercial ranges, so don't bother with the their Copper Core line, it'll be a waste of money at our skill level.
Just get their regular 3-ply stainless line.
This is a pretty good deal, it'll be a good demo for you on how a quality cookware piece should behave under use.
Yt should hold you over until you decide your upgrade path.
http://www.cookworks.ca/qs/product/66/14829/496300/0/0
I'm considering grabbing it myself (empty wallet
)
Like all big ticket items, getting it from the states is your best bet.
Calphalon also makes some pretty good stuff, it's a lot cheaper than All-Clad and you can pick it up at Seattle Premium Outlet. Once again, stainless 3-ply is what I'd aim for.
I'm moved out of my parent's place a couple years back and I've been cooking with a bunch of junk pots from Value Village. Personally, I will be picking and choosing some All-Clad pieces (probably frypan, saute pan and saucier), and then get some Calphalon pots.
Side Note:
I do a lot of slow cooking and stewing at home (bachelor cooking FTW), I've gotten myself a complete set of KitchenAid dutch ovens from Canadian Tire, they regularly have them on sale @ 40% to 50% off.
Durability-wise, mine have already developed hairline spider-cracks in the glaze. Maybe they'll last me 5+ years? Maybe 10? I don't know yet.
Performance-wise, I couldn't be happier, they leave me with zero complaints. The lids have embedded silicone inserts, and the underside has drip nipples.
You'll never go back to stewing and braising in a regular pot.
When I'm making short rib stew and boglognese ragu (spag sauce) in a regular pot at a friend's place, it's just like a horrible joke now.
