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I'm glad you mentioned glass mdrew because the reckless abandon i'm reading about the limited use and throw away attitude of metal pots and their teflon covered, flaking surfaces has me nervous that the North American culture really doesn't give a damn about handing a polluted world to our kids.
Metals are also a limited resource people, not just gas (something people notice thanks to the increasing prices the past few years).

For those looking for lifetime pots, that do not need to be thrown out, and that are not glass (or porcelain in the case of a slow cooker), try Paderno.
http://www.paderno.com/

No, they are not 'true' non-stick teflon coated crap but they have a very polished surface which has never been an issue for sticking food, not even with eggs, for many years. They retain heat like you wouldn't believe thanks to the properly constructed base.
The handles never get hot and they have several pot style and sizes for most occasions. They are not Costco crap cheap (for a reason) but not so expensive that only big restaurant chefs could afford them.
On a side note, they do have a popular pro line with restaurants, though i'm not sure how much of a U.S. share they have. They are a Canadian company.
http://www.paderno.com/corporate/

Le Creuset - enameled cast iron.

Has most of the benefits of cast iron (and the weight), without the PITA factor.

Also is very stick-resistant - not really "non-stick", but darn close, and easy to clean up.

Well, yeah, if you can afford it!

You're absolutely right, though.

Thanks for all the suggestions everyone, I found a 5qt Calphalon One saute pan for half of the retail price so I'm going to give it a try. Eventually I'll get around to buying a whole new set of good cookware and donate my mix-matched stuff to Goodwill. Last year my wife bought me a set of Wusthof Culinar Knifes for X-mas now I almost feel like I need some nicer pots and pans to cook in.

Yeah, Le Creuset is pricey - but all of ours are 'seconds' either from T.J. Maxx home section or Le Creuset outlets. For a little pit in the enamel, you'll get a huge discount. Of course, you're at the mercy of supply, so not so good if you're in a hurry.

My parents still have their blue Le Creuset dutch oven from when they got married in 1972. When you consider how long they last, they are so worth the money. Not that I've paid the entry fee, yet.

If I had to give up everything and only use 1n pot I would go with Le Creuset as well. Can't beat the quality and performance. I also have a couple of Mauviel copper pots. I cook on a gas range and the copper pots provide very fast temperature reaction. They are pricey but will last several generations. I am a believer in spending a little more on pots and knives. The only exception in non-stick. My experience is that the more expensive one breakdown almost as fast a the cheaper ones...so I buy cheap and replace more
often.

Over the past few years, Me and the wife have build up a full set of All-Clad stainless. I just gritted my teeth every time I saw the price tag at Bed Bath & Beyond for a full set, so one day we bought a small 7" fry pan. Now we have that one, a 14" fry pan, saute' pan, 12 qt stock pot and a sauce pan. I have been spoiled by that stuff and our Wusthof santoku and a special edition Shun chef's knife.

We love having the nice pans to cook in, but if I had to give up the pans or the knives, it would be the pans. Cooking with fine cutlery IMO is most important hardware-wise in the kitchen followed secondly by the pans.

I'd put the chef as the #1 most important kitchen utensil.

I have the Shun santuko. I hide it.