All-clad is nice, but the $150 Tramontina set (on sale) from Costco is going to be 93% of the same experience… IMO
Get a Le Crueset enameled cast iron dutch oven. That’s BIFL and you will use it a lot.
I suggest at least 1 carbon steel pan - De Buyer or Matfer, probably the 9.5 inch. This is your workhorse. Carbon steel is more versatile IMO than cast iron.
Personally I’m fine with Lodge cast iron for a 12 inch. I use this often for smash burgers or a big stir fry. Lodge doesn’t make the smoothest or best cast iron pans but they are great with a little work, and will last forever like any other.
Keep one 10 inch nonstick. Use it rarely, like for eggs and stuff.
*Oreo’s Double Stuf