I'm kind of in a quandary.  A while back I broke my 2.5 L Visions cookware pot.  It was a good size for boiling potatoes, making a small batch of pasta and any number of other things.  Been looking for a replacement, but find Visions stuff on eBay very pricey, not sure why.  Replacement used ~$40 plus shipping.

I also have a set of old, from the mid '50s, club aluminum that is stored in the basement.  I have a 3qt. pot, about the right size, but it, as all the other Club aluminum stuff lacks handles - I guess that was their weak spot.  Handles on eBay are not cheap either $15+

I used the Club pot the other day for some pasta and was quite surprised at how evenly it boiled, the entire bottom was bubbling up, the Visions did not do that on my gas cooktop.

So that said, what is your preferred cookware? I have a fair amount of Calphalon, and it's ok, don't really want to invest in that at this point.  Really don't want stainless, so should I opt for the replacement handle or Visions pot?  I'm not looking to spend a lot.

On gas water will boil faster and not lose as much of the rolling boil for pasta with the heavier club aluminum pot. Magnalite  is my go to pasta pot, you will still need potholders the handles on the 6qt. are cast with the pot. Squatty shaped pots heat better on gas for boiling water. 

I have to agree with John and Hans about All Clad.  Love my many pieces.  My teflon coated 12" skillet is over 20 years old and still flat as a pancake on the bottom.  I've been giving as wedding presents the last 2 times, Emerilware, which is made by All Clad (or was).  I have a couple of pieces and like them.  I'm also impressed with the Calphalon  Contemporary non-stick cookware.  But discolors in the machine.  You also need to ask yourself about how long you want to own this cookware.  And the type of stove you're cooking on.  Are you going to make the big leap to induction in the future?   My daily driver's are vintage Cuisinart, Revere Proline and All Clad coupled with any number of my Le Creuset collection.  Cookware is also a personal choice.  Happy shopping!  Grreg

Well, that certainly was a plethora of opinions! Had no idea I'd get so many responses.  Regarding the Club,, Aluminum, I see two types of handles on eBay - one with a metal collar and those without - anyone know if they are interchangeable?  The weak spot is at the connection, and if I go that route having the metal end might make it stronger.

I've never had an issue cleaning the Visions stuff, it all goes into the dishwasher, and occasionally needs a stronger scrubbing.  I've been using it for decades, all the pure glass stuff, no non-stick.  I've got a real mishmash of stuff,  Corning Wear with the ground bottoms from the first smooth top Corning ranges in the early '70s, frying pans from the late 40's, Calphalon I bought a few years back, the afore mentioned Club aluminum, and a few pieces of Revere Ware with copper bottoms I picked up at the Goodwill for $.75.

I do a fair amount of cooking, and I've adapted to what I have, I'm sure others would have preferred a complete set of All Clad or something similar.  It may just be a learned behavior, but I liked the weight of the large 2.5L Visions pot, it felt good in my hand even when full.  That is what the Club piece has going for it, some weight. Funny thing about the Club stuff,  When I was growing up it was in a box in the front closet for quite some time.  My mother said she wouldn't use it on the old gas range and she saved it until we got the '59 Frigidaire CI range.  At this point all are lidless and handleless...

I do make a sweep through my local Goodwill every few weeks, but for some reason the location near work is shifting more toward clothing and their housewares is almost non existent anymore. Hate to drive across town to the other locations, but they seem to stock more household stuff.  Got a SA next to work, but hate going in there, stuff is very disorganized and kind of scummy - nothing that can't be cleaned up, but still.

Knowing from friends who have box  sets of cookware, there are always one or two pieces that just gather dust!  Why not get out everything you use and like, then go through the stuff you don't use-or like- and go from there.  Are their a couple of frying pans you'd like?  What about a big multi-use pot?  Trust me I have stock pots in 6,8,10,and 20 qt sizes! All of them get used!  A steamer basket of a saucepan?  I've cooked professionally for years and have WAY more cookware than I should, but I have fun rotating it around.  Tonight the saucepans are French copper and a Lodge cast iron skillet for my lamb chops.  

While every here keeps talking about going thrifting, no has mentioned going to a restaurant supply store for cookware.  The first cookware I bought out of college was all aluminum commercial cookware.  It was cheap then and now is a good value but the variety and quality has improved vastly.  The 2 stores in Seattle I frequent have everything you can imagine.  Far more fun than a boxed set!  And finally, many cookbook authors of note- Julia Child, Ina Garten often have in the back of their books, a suggestion list of what a well prepared kitchen should have from cookware to knives and gadgets.  Even it seems once a year that the New York Times has a weekly food section devoted to the well equipped kitchen.  and No, I'm not talking about Trumps Penthouse!    Good luck!  Greg

Yes, I'd jump on an induction cooktop if I came across one at an affordable price, of course that would necessitate new cookware. .  I have 3 pots that work on my induction hot plate- you know the one they push on TV all the time.  I picked it up for $25 at Goodwill a few years ago and it's great to take to parties to keep stuff I make warm on the counter top.