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Check out America's test kitchen for opinions on pots and pans. Like a lot of the posters here, I mix and match - LeCreuset Dutch oven and lidded sauce pan, cast iron covered frying pan, Calphalon covered frying pan, and I still use my mother's Revere wear - it's about 60 years old. The secret to keeping pans is to not wash them in the dishwasher (the temps are too high for the Revere wear handles - they're not oven-safe). The heavy pieces (LeCreuset and cast iron) are good for slow cooking, the Revere for things you want to heat quickly.
For someone starting out on a budget, the Lodge pre-seasoned cast iron pans can't be beat. Splurge on a Calphalon or all-clad sauce pan or frying pan.
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