All Clad fan here to but there are others out there that are fine. One point I have to add is to look around for individual pieces as opposed to boxed sets. This way you get pans you actually use and not be paying for pieces you never use. I buy all my pans this way. Normally I go to a local restaurant supply store and see what they have on sale or look for "seconds" to save a few bucks. Same goes for knives. I have a knife fetish and have numerous sets of knives. I have a set of Henkles which I hate. I had a set of Shuns which were good knives but sold them. I have a set of Global's which are very good to but rarely use them. I have bought a few individual Japanese carbon steel knives which I use for almost all of my needs. In fact, I actually just use 2 knives on a regular basis. A 240mm Gyuto (Japanese chef knife) and a 120 mm Petty (paring knife). Occasionally I use the Global bread knife and slicer. Unless you are a real knife nut though I would recommend a VG-10 stainless as opposed to a Carbon Steel knife.
210mm Misono UX10 Gyuto and Global G1 chef knife
240mm Watanabe Pro Gyuto and 240mm Tanaka Damascus Gyuto. Both #2 Blue Carbon Steel