Looking for recommendations on cooking ware (pots, pans, etc) that won’t give me cancer
I believe you said this thread was place to post for plan of attack
yea you want to stay away from anything that has a nonstick/ceramic coating, they can and will eventually lose their bond to the pan either through repeated use or an accidental scrape, just don't deal w/ it and depending on your cuisine of choice you'll choose
stainless steel vs. cast iron(carbon steel) or a mixture of the 3, i don't have any copper pans or experience, so i can't talk about that.
note: if you have or plan to have an induction stove, look for stainless steel pans that are induction ready (cast iron/carbon steel is naturally inductive cuz it's just a hunk of iron)
if you know you do not have the patience to treat cast iron/carbon steel w/ extra care (wash by hand almost immediately after cooking, never dishwasher, build up to seasoning the pan)
you might want to just stick w/ stainless steel
you should start with a great skillet, 12" should cover your needs
cuisinart/all cald /tramontia (all clad clone from brazil)/kitchen aid /cooks standard, maybe
has tried the misen cookware too?
best of the best is gonna be an all clad d3 12in and it even comes w/ a lid
All-Clad D3 Stainless Cookware, 12-Inch Fry Pan With Lid, Tri-Ply Stainless Steel, Professional Grade, Silver
12in skillet will most likely be most anyones daily driver for cooking, of course they get cheaper from there, they will be lighter and loose heat faster, they'll have a 3ply disc instead of having an all around design.
aside from that, saucepans/pots from 2qt to 8qt really don't need to have as much quality b/c lets be honest, you're just boiling water, even just a 3ply disc on the bottom will be fine.
lets start w/ the skillet and work from there, or if you are intested in cast iron/carbon steel, thats another game plan too