All-clad is nice, but the $150 Tramontina set (on sale) from Costco is going to be 93% of the same experience… IMO
Get a Le Crueset enameled cast iron dutch oven. That’s BIFL and you will use it a lot.
I suggest at least 1 carbon steel pan - De Buyer or Matfer, probably the 9.5 inch. This is your workhorse. Carbon steel is more versatile IMO than cast iron.
Personally I’m fine with Lodge cast iron for a 12 inch. I use this often for smash burgers or a big stir fry. Lodge doesn’t make the smoothest or best cast iron pans but they are great with a little work, and will last forever like any other.
Keep one 10 inch nonstick. Use it rarely, like for eggs and stuff.
let the voting system do its thing, replying about the “ratio” is just about as vapid and cringe as you can get.