We have run the gambit with s/s cookware and to us it is all pretty much the
same. There is either clad cookware, All Clad for example, which is both
very nice, and very expensive. This cookware has an aluminium or copper core
with stainless interior and any number of exterior finishes(copper, s/s,
etc.)
Sitram and several others use stamped vessels with aluminium or copper discs
bonded to the bottom for even heat distribution. The thing about this method
of construction is that in most cases, the handles are welded to the vessel,
not riveted. Much easier to clean up. I will always consider easier cleanup
a superior product.
We own individual pots ( a $250.00 Viking 6qt. saute) that cost more than
the whole set we bought from Thomas and it doesn't perform one bit better
than the Sitram.
About the discoloring thing. All s/s does it.
1- Don't salt things until they boil, it pits s/s if salt lays on the bottom
of the pan. All of them.
2- Clean up and polish with Bar Keepers Friend. It is a mild abrasive that
makes s/s look like new. It is cheap and available at most grocery stores.
Don't buy expensive s/s cleaners. Nothing works as well as BKF.
In my opinion, Emerilware is the best non-stick for the money. Sitram is
the best s/s. Avoid high end non-stick skillets. Sooner or later the coating
gives up the ghost and you are left with an unusable $100.00 skillet. The
Sam's club resturant jobs are 3 for 25 bucks and work very well.
Hope this helps,