I LOVE my Scanpan pans. I have a set of All Clad stainless, also a Calphalon nonstick and a cast iron skillet. All have their uses. About a year ago my wife got me a Scanpan and it's my new favorite and my go to panss. I now have 3.

They have a great nonstick surface that is 'metal utensil safe', but my older pan is starting to show some wear so it's not truly metal utensil safe. The coating is ceramic, not teflon so it's much more durable but still has great non stick properties.

What I like best about it, though, is it has great heat transfer. I'd do stir fry dishes in my Calphalon non stick and the heat wouldn't hold up as well. The scanpan cooks very hot when I need it.

The All Clad's are great, but are a lot more work to keep them seasoned after use/cleaning. Food tends to stick a lot more to those unless I keep them up.

I think a single 10" or 11" cast iron skillet is a great addition (and cheap). It's my go to for meats when I want a good sear or will slow roast something (look up thomas keller's chicken with root vegetables from Ad Hoc, and do it in your cast iron pan).

Overall, I would be perfectly content with 3 various sized scanpans and one medium/large cast iron skillet. Maybe throw in a large All Clad saute pan (looks like a frying pan with vertical deep sides.