I have a small 6" Analon I use for eggs, but I wouldn't own a full set. The pan is 5 years old. It's not as "nonstick" as it was brand new. If it was my only cookware, I'd be thinking about replacing it. Since it's just an egg pan, a little more fat solves the problem.
Stainless is most versatile for everyday. My wife and I registered for the Cuisinart clad stainless set from Belk when we got married in 2010. They are great stainless pans that I expect 15+ more years out of.
I've not been shy about running the Analon pan in the dishwasher. For a full set you want to last, that's probably a no-no. Stainless on the other hand is perfectly fine to run through the dishwasher every once and a while.
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Anolon?
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