What do you recommend?

I'm planning to invest in an entirely new set of cookware this year. My higher-end Calphalon is 12 years old now-and really showing its age!

The last time I went shopping for an entire set of cookware, All-Clad was considered "the gold standard." Is this still true today?

I am leaning more toward SS than anodized, although I would consider supplementing with a few pieces of the latter.

What do YOU cook with-and why?

Thank you, fellow chefs. Cheers!