Since we seem to have many fine chefs in our group, I was wondering what kind of pans everyone is using. The reason I ask is my old 12" saute pan has seen its last days, I'm looking at getting a 5 or 6qt non stick pan, at this point the brands I'm looking at are Calphalon and All Clad. If anyone has some other suggestions they would be much appreciated, Thanks.

A computer once beat me at chess, but it was no match for me at kick boxing.