I read somewhere that pans tend to warp when people throw cold water on them while they're still hot. With that said, I've got a set of Calphalon Contemporary. No complaints - been using them for about 3 or 4 years and they've held up well. I don't use any metal utensils on them though.

As for something SS, I went the same set. SS outside, aluminum core - heats up pretty evenly.

If I'm honest though, when I'm cooking, I use cast iron pans the most. They're almost non-stick.

Lodge or LeCrueset

I was gifted an LC French Oven but I've never used it Not sure what to make with it.

I don't do shit with my cast iron pans other that rinse with hot water when I'm done cooking. Once it's seasoned, everything should come off with a little elbow grease. I use them everywhere (Oven, BBQ, etc).

if you don't want it, i'll buy it off of you.
otherwise, stews/curries/chillis type stuff you would braise a long time with a relatively low heat would be a good use of it

I was gonna buy a cast iron from Crappy a while ago but then I read you need to condition them or some shit and then oil it after and then it can't be used on high heat....i'm like wtf?!?! these pans are higher maintenance than a woman!

eddie uses this: