and a bit more cookware to most wrap this up

in the course of my research on cookware, both top end and acceptable substitutes
i realized that for many top brands there ARE substitutes that work as well and also cost a lot less
there are a few hand made copper pots that i don't think you could substitute for but also i doubt the average person would want them in the first place
(although i lust for them, the practical side of me realizes that i can't deal with the upkeep)

i found that for all clad you can sub either calphlon tri ply or emeril pro clad
i found that cuisinart classic chef got an all around good rating and it's available at amazon or sam's club at a very good price for a set IF you want to go with a set...

(i liked the pan configuration of the one at amazon better as i like the long handles on the saute pan, sam's has a pan of the same size and shape but with two smaller handles called i think a casserole pan- and i prefer my old corningware and pre-exploding pyrex for casseroles)

now as to sets as opposed to individual pieces, you can save money with a set if it has all the pieces you need and will use, i never like the frying pans that come with sets so that's a waste for me
that being said i am thinking of getting (in addition to what i have already) the emeril pro clad set (247.99 at amazon) as i like the sauce pans and the 6 quart 'dutch oven' which i would use as an every day soup pot (as opposed to my large stock pots which i truly adore)

the difference in the cuisinart set from the emeril set as far as the actual mechanics of how they cook?
cuisinart is encapsulated base and better for electric (but it isn't induction ready)
emeril is a tri ply construction, i suppose better for gas (i don't know about induction)

ok that is my totally unscientific opinion, i do have one piece of cuisinart and one piece of emeril, i have to use the emeril yet (small 3 quart saute pan) now my emeril is got the encapsulated base, and i am dying to pick up a pro clad from him to see

that more or less takes care of the basics, i like that enameled cast iron dutch oven.
it's not easy to clean as it does need to be seasoned because it is NOT le crueset and has an uncoated cast iron rim, and it is heavy but if i can do more one pot meals than that is fine and worth the work

i realize that this is a LOT of option for someone to negotiate through.

so my suggestion is this:

1) make a note of what you cook, what do you do the most? stove top? on electric or gas? oven?
2) how much time do you have to devote to clean up, some stuff can sit, until you are ready, some stuff needs almost immediate attention and some stuff needs to cool down then needs immediate attention
3) if you are a casserole type person, consider getting an enameled cast iron dutch oven, and that one pot cookbook (i haven't read it yet but i intend on it so check it out of the library first--- if your library is still open)
4) investigate not only the warrenty but the customer service, cuisinart was very pleasant to deal with, but i haven't heard good things about all clad... lecrueset is the best in the business i understand

i do know that i need more sauce pots (which is why i am thinking of the emeril pro-clad)
and i really LIKE the strainer lid in the cuisinart 2 quart sauce pan i got, emeril has three different sizes like that in his other stainless line
so i will eventually end up with a bunch of different sized sauce pans, which may or may not match.
if the matching thing is important to you then you need to just pick a line that overall is suitable to your cooking heat type and run with it.
i will admit that the french pot racks look so cool with the graduated sizes of sauce pans from smallest on top down to largest on bottom, but i may not have the luxury of the space or the expense of the pots

hopefully this helped someone else and if so let me know what you got and why!
cause i think that is the most fascinating part of this whole thing........ the planning!