I have a well stocked kitchen when it comes to cookware. The one thing I am somewhat lacking though is good sauce pans. I have one good one. It is a SS All Clad which I love. I have one other really junky non stick pan with a million scratches. Now when it comes to saute pans or frying pans I know why (in most cases and IMO) SS is superior to non stick. Fond is a major reason. You will not get any good fond development in non stick. Browning is another reason. SS does a much better job at putting color on your meats. Here is my question...Since I will not be cooking anything that requires building fond or browning in my sauce pans, is there any reason why SS would be superior to non stick in this case? The only reason I can think of is if I am working on the grill and I want to put the pan on the high heat of the grill. I would not do that with non stick, but SS would be fine. I would love to hear all of you opinions because I am sure there are positives and negative to each that I am just not aware of. Thanks!