My $0.02.
I've got 3 Calphalon pans - 2 saucepans from Target with glass lids, one frypan from Amazon with a stainless lid. The Amazon pan is a 12", deep [link|http://www.amazon.com/gp/product/B000AQHTW6/002-4553159-4208016|frypan] with an anodized coating and a non-stick interior. It has stainless steel handles and a stainless lid. It was only $26. It's a white-box thing that was made in China, but it does seem to be a genuine Calphalon pan. (It's not available now.)
The stainless coating isn't indestructable, but it's much better than what a similar sized frypan we got as a gift (from HSN) a few years ago.
In general, I think it's better to buy high-quality stuff that will last a long time than to buy cheaper stuff that has to be replaced every few years. But with non-stick pans, I'm not so sure. I can't see spending $100 or more for a non-stick skillet.
For frying, a machined cast iron skillet is hard to beat. For tomato sauces, that wouldn't work so well (it would lose its seasoning too easily). I generally heat up tomato sauces in an old brown glass Pyrex 3 quart sauce pan with lid in the microwave because it's too easy for me to burn it on our electric range. I'm not fan of enameled pans as they seem too easy to uglify. Similarly with copper and copper-bottomed pans.
I guess my bottom line is that I don't think an ideal set of cooking pans exists yet. In general, I'm happy with my Calphalon stuff, but I don't do much frying and the like. I also plan on replacing pans like that every few years.
I hope this helps a bit.
Cheers,
Scott.
