What is better or cookware hard anodized stainless steel?

I am an amateur cook who likes to cook hardy meals cooked at home whenever I get the chance. I was doing some research on different types and brands of cookware and they see may be a bit expensive. I am not a ton of money to spend, the price is a big concern for me. One day I arrived from running through Emerilware by All-Clad on HSN (I just love Emeril and use to watch his show live when it was on Food Network). I see that the two W's Emerilware hard anodized and stainless steel / copper aluminum base 10 series parts are the same price (which happens to be in my range price), I found that was unthinkable in the market for kitchen utensils. So I was wondering who you think would be a better fit for such amateur cook like me who likes to cook at home hardy meals (btw, I use an electric oven), why and what are their different benefits (other than being hard anodized scratch resistant)?

Personally I prefer anodized pans because they do not stick the same way Stainless steel made and they are easy to clean. I've used for past few years, and would use nothing else.I used stainless steel in the past, but food sticks to them and they are harder to clean.

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The kitchens of France were the inspiration behind the elegant Cuisinart MultiClad Pro Stainless Cookware collection. Cuisinart has included everything you need in this spectacular 12-piece set to perfectly perform all the basic cooking tasks, large or small. From reheating a single portion of soup to preparing appetizers, entre?es and side dishes for the entire family, you?ll find every tool you ...
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