All-Clad Copper Core 6 Quart Saute Pan

I never worry about things sticking to the bottom of the pot. The trick is to heat the pan on low to medium-low heat for a few minutes before putting oil in the pot, and then letting the oil heat for a few minutes until it begins to smoke.

Stainless steel is much easier to clean than either hard-anodized aluminum or copper. Getting it clean enough to use is a breeze, although personally, I insist on scrouring it until it shines like new simply because I like this pot so much.

Oh, and if you regularly cook for more than 1-2 people, you'll need a bigger version of this pot. I rarely do, and even so, I find this pot to be a little bit on the small side.