We use a combination of All-Clad stainless, enameled Le Creuset, and old school cast-iron fry pans at home. The recipe dictates the pan IMO. Bacon and eggs on the weekends are in the cast-iron fry pan. So are pan seared beef filets and the sauce to follow. Last Friday's pot roast was slow cooked in the Le Creuset enameled 9.5 qt. oval for over 5 hours. And tonight's chicken thighs will be seared and then finished in the oven in a covered All-Clad pan while my daughter's grilled cheese (oat bread and Irish Cheddar) is always in a small All-Clad non-stick (we actually use very little non-stick).

I feel the same about knives - there is no one set that completely covers the spectrum of cooking. Our knives, like the pots and pans, are a mixed collection as well.