[greglepore]

I'll second the cast iron recco, so long as you're young and limber-the big 'uns are heavy! Mine are 50yrs + old, and inherited, so the seasoning is mostly indestructable.

Allclad is cool, but way pricey.

Teflon for omelets. I hate the stuff, but it works for that, and that only.

As to knives (not that you asked) you need to read the third Hannibal Lechter book. Carbon steel. Mostly antique now, although Lee Valley Tools still has some cool Sabatier stuff left. I have a 24 in wet stone wheel in my basement, a gift from someone who didn't want to move it, and so I can put a professional edge on anything I want. The newer stainless stuff is low maintainence, ie you don't have to worry about putting it away wet, and it will take an "ok" edge and hold it longer, but a sharpened carbon knife will cut like a razor. Its mostly an sensory thing, but so is all of cooking when you get right down to it.