I have a complete set of Calphalon (hard anodized, not the non-stick crap). I love them because they're guaranteed for LIFE... send a discolored one back and they replace it free, no questions asked.

I have ONE non-stick pan for omelettes only. Everything else gets deglazed at cook time or I use a bit of extra butter. The hard anodized stuff is fairly non-stick by nature unless you really put the spurs to it.

OH, go to the nearest junk store or antique store and pick up a nice seasoned cast iron skillet. Someone's dead grandmother's junk is your newly prized kitchen possession. They're VERY non stick and a must have for browning steaks (as mentioned above). If it's a bit rusty, just wash it in hot water and scrub it with a 3M scrubby (no soap), then heat it over medium heat on the stove to dry it out well and coat with a VERY light layer of bacon grease or Crisco. Should be black, shiny and smoooooth as a baby's ass.

Cast iron is KING for heat distribution/retention, slow braising, and nothing can touch it for Cajun Blackening! Also, chili, gumbos, etoufee and stews aren't the same if they're not done in a cast iron dutch oven...