[Danimal16]

Gosh, where do I begin.

I have a Swiss Diamond, Teflon Pan for egg Poaching, it is great for that.
My old Calaphon Professional set has eroded down to one Chef's Pan that I really like.
Lodge Cast Iron flat griddle for steaks and the like.
My Other frying pans all the way up to 13 inch are FISSLER as is my pressure cookers. In my humble opinion the Fissler is the best.
I have a nice Chef's Saucier Copper Clad from All Clad which is also fantastic.
A small French Chrestel for small frying, which is a great pan for what it does and last but not least is my Belgian Demeyere for my sauce pans and stock pots.

All are good, but each manufacturer seems to satisfy a particular purpose. Experience with each has gotten me the tools that I prefer.

Oh and I have gone through a half dozen woks and the one that I have stayed with is the Fissler. They hold heat like cast iron but are easier for cleaning etc.