I too found out a few years ago about the safety issues with non-stick pans. We switched to all stainless steel, bit the bullet, and bought a huge set at Costco, the Kirkland(Costco) brand. They are holding up extremely well, I don't expect to have to replace them. We also eat exclusively at home, so they see a lot of use! Good luck, Jen
I'd keep a non stick for eggs (pancakes come off of stainless just great if you use oil and let them cook thoroughly) and go stainless for all the rest. Le Creuset of something like that is nice but really heavy. I find I don't use it as much as I thought I would for this reason. But if you go this direction, try Marshalls or TJ Maxx as they have it (or something like it) for less. America's Test Kitchen tested a bunch of stainless cookware and while they liked the very expensive All Clad, they liked pretty much equally well the set sold at Costco. Can't remember the name, but you could Google ATK and see if you can find it there. It was really inexpensive and worked as well as the All Clad. Good luck!
I know you have a ton of answers already, but I just completed months-long research for the best, non-toxic cookware now that I am pregnant and finally settled on a mix of stainless steel skillets, a cast iron skillet, and le crueset pots and a le creuset saucier pan. The best piece of advice for cooking with each of those (and the hardest adjustment to make from cooking with non-stick) is to use medium heat, at the absolute highest. High heat cooking will make your food stick and burn easily in stainless, enamel and cast iron, and is just not necesary. Also, be sure not to scour you stainless with anything abrasive because it scratches off the non-reactive surface and exposes the aluminum and chromium (that is what the 18/10 in stainless steel stand for, 18% aluminum and 10% chromium) and those compounds will leach into the food your cooking. Expensive endeavor, but well worth it!
I know that this is late, but wanted to add my 2 cents worth. I have stainless and love them too. Mine are 10+ years old and still look brand new, I've had a few accidents burning things in them - but a little soak with dawn detergent and they clean right up. Also - there was a cooking show on tv - the Frugal Gourmet - and he used to say "hot pan, cold oil, no stick". I don't think the pan has to be hot enough to spontaneous combust, and the oil, spray, butter etc.. doesn't have to be refrigerated, but you get the idea. Always works for me!
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I love my stainless too!!! I can beat it up and it still looks nice. It's MUCH easier to clean than I ever imagined. I know you posted a long time ago and this was just an update but I just had to share the love!!!
Happy cooking ☺
Long overdue THANK YOU for your help! I went with stainless and have been very happy!