I finally made the switch to triple clad stainless and i couldn't be happier. Kinda like a cast iron but a little less heavy for the larger pans (still much heavier than a cheapo set of steel pots), fast to heat up too and cooks really evenly with the thickened walls. They only get things stuck to them if you screw up your technique. Just a sponge and dish soap is all it needs most of the time.