I guess it depends on what you want to use it for, but I see no reason for a non stick stockpot. Mine is an off brand (Invitations Professional for anyone interested), 16 qt. stainless with disc bottom and it works wonderfully for what it's designed for, which is simmering meats and veggies for a long time. This weekend I made chicken stock one day, then cooked a large corned beef today (too big for my slow cooker) for corned beef and cabbage. A disk bottom pot is fine for stock because all it demands is that it continue to simmer consistently for as long as you need to. The heavy disk bottom does that quite well, and I know this pot didn't cost more than $35.
I'm quite particular about my cookware, and this pot does all I ask of it.