Kitchen Pans & Bakeware

Stainless steel requires more elbow grease to take care of but it is terrific for it's ease in transitioning from the stove top to the oven without having to worry if the handles are going to melt etc… It also has a better heat distribution and cooks more evenly and at lower heat settings.
Nonstick eventually begins to peel and the handles are usually not conducive to being placed into the oven and often fall off with wear and tear. For aesthetic purposes though there is a greater variety.
References :

Stainless and Cast Iron is best…Besides being an ideal heat conductor, cast iron heats evenly and consistently, it is inexpensive and will last a lifetime (actually several lifetimes) with proper care, and it is an old-fashioned way to cook fat free.
References :
I use cast iron and stainless steel

what you want to look for is special nonstick cookware that is resistant to scratchs from metal utensils. This way you get the best of both worlds…. I think T-FAL makes some.

And oh yeah, stainless steel doesn't rust. Thats the whole idea behind stainless steel.

Non-stick is 10 times easier to keep clean if u cook like me(high heat).
References :

I used to have non stick. I just threw away 2 pans that were peeling and those little pieces of black would have been in our food. Even if you use only wooden or plastic cooking spoons, it will eventually peel. I love my Stainless cookware. I also have some very old Cast Iron from my parents. I have 2 sets of Stainless Steel pots and pans, and I just bought a great skillet at Dillard's. It is by the Main Ingredients. Cleans well. If you cook something that is stuck on, 10 minutes soak in hot soapy water and Stainless comes out super clean. The heat is also more evenly distributed. The thicker the bottom, the better.
References :

The stainless steel can look nicer if they are on show in the kitchen and the ones with copper bottoms certainly cook good on any hob .
The can be difficult to clean , although they are ok to put in a dishwasher.
I prefer non stick , and suggest you pay the extra to have the hard anodised type . They are by far the best utensils I have had . Just do not put them in the dishwasher !! they need to be hand washed , except for the lids if they are steel or glass
happy shopping
References :

Stainless steel is much better. Once you get past the initially expensive investment of purchasing stainless steel cookware, you’ll find that stainless is easier to work with and will last much longer. It also tends to be better at browning foods. Stainless steel is also non-reactive towards all foods, which means that the metal of the pot won’t have any problems coming into contact with any food item. The extremely hard nature of stainless means that it is less prone to dents than other metals used in cookware.

Stainless steel won’t really rust but it can stain very easily. You need to clean it very soon after using it. Unless it is true stainless steel (what is known as the 18-8 alloy), it can be prone to some discoloration over time.

The alternative, nonstick cookware has a number of problems, the most important of which is the fact that the nonstick coating eventually breaks down over time, rendering the pot or pan less useful for its original purpose. The nonstick coating can break down entirely over time and foods can begin to stick to the bottom and sides of these utensils. You also have to avoid using metal spoons and other similar utensils with nonstick cookware, as the surface can scratch easily. Modern versions of nonstick cookware claim to be resistant to scratches from metal implements, but I have a hard time accepting many of these claims at this time.
References :