Id say 'good ole cast iron' ....but that's only good until your wrists give out.
And id say it depends.
It depends on how you cook, what type of cook top you have. ...how much you cook .
Is dishing out hundreds and hundreds worth it ? (It is if you cook a lot ).
The only thing that comes to mind is:
Whatever you get, get ones with two handles - esp the larger pieces like stew pots and frypans.
I dont wanna be depressing, but it's ALL heavy, even the smaller pieces, when its full of ingredients - and the last thing you want is to drop it, or not be able to use it due to diminishing strength as you age.
