[PeppyGPhiB]

Non-stick is great for things like omelettes and anything fragile that might be ruined if it stuck to the pan. But it's also annoying that it can't go in the oven at high temperature, and if you stick it in the dishwasher you'll damage the nonstick coating. You also have to be careful to use the right utensils so you don't scratch them.

I like stainless for browning, sauteeing and cooking with things that just run all over in a non-stick, such as olive oil. I think sauces work best in stainless, too.

With the pluses and minuses of both, I have some of both. I have some of the cheaper Calphalon pans, and a couple good stainless All-Clad pans that are awesome.