Another vote for Revereware. I too inherited a small set of stainless Revereware from the 40s and I always loved it, but when I started cooking more, I discovered that I needed more/different sizes than I had, so I researched buying a new set and learned that the newer sets were poor quality. I ended up finding the additional pieces that I needed on ebay. (The best is pre-1968.) They aren't super cheap, but they stand the test of time and everything matches. :) Additionally, I have a 6qt enameled Lodge Dutch Oven, and a DeBuyer's carbon steel skillet, which I can barely lift, but it seers meat and sautes veggies like a champ.