In my opinion, try to stay away from Teflon as much as possible.

http://www.falkculinair.com/

Le creuset

Anonymous wrote:Costco- get the Kirkland set!!!

I have all All Clad and wish I'd saved my $$$ and done this. My mom has it and it's great.

We got this for our summer house. It's better than the expensive stuff we have here. And $149 for a full set (and contrary to what Cooks Kitchen says, we use all the pieces).

I bought this about a month ago

http://www.wayfair.com/T-fal-Ultimate-Stainless-Steel-12-Piece-Cookware-Set-C798SC64-TFL1248.html

LOVE IT.

Costco- get the Kirkland set!!!

I have all All Clad and wish I'd saved my $$$ and done this. My mom has it and it's great.

Anonymous wrote:Stainless steel and cast iron only. No non stick garbage.

What about ceramic?

Stainless steel and cast iron only. No non stick garbage.

I picked Mauviel stainless steel because it is made in France (rather than China). All-clad is made in the US but I just can't stand their handles. There are a few others made in Europe, such as Demeyere, Scanpan, etc. There are ceramic and cast iron pots made in the US and Europe that are safe, as well.

What exactly are you looking for -- in cooking and safety?

This is from America's Test Kitchen...

We’ve never liked cookware sets. Most bundle together a lot of pans we don’t need and not enough of the ones we do—the five or six hardworking multitaskers that we turn to every day. Our ideal set would include a roomy 12-inch traditional skillet (or fry pan—we use the terms interchangeably) that’s big enough to fit four chicken breasts; a 10-inch nonstick skillet for cooking delicate omelets and fish; a 12-inch cast-iron skillet for frying and searing; a 4-quart covered saucepan for vegetables and other side dishes; a 2-quart covered saucepan for heating soup or cooking oatmeal; a 6- or 7-quart enameled cast-iron Dutch oven for braising, deep-frying, and even baking bread; and a large stockpot that can do double-duty for pasta, lobster, or corn on the cob.

Stainless steel “tri-ply,” helps to ensure even cooking and a steady transfer of heat but expensive. Look for disk-bottom pan for less expensive options.

Please share and/or suggest a set of "safe" cookware.
Happy cooking