T-fal? That's what I've used. But those are cheapy skillets. They don't typically last me more than a year or two. 

 In terms of pans, the bestest are 5 or 7 ply steel pans (Demeyere, De Buyere, Zwilllinge), cast iron and copper. 
You can get the Staub cast iron cookware as it requires no maintenance (oil proofing). Creuset also works but stains easily especially when booking with tomato's. 
If you make a lot of sauces and gravys, get a copper pan for that. 
Don't fall into the myth that food sticks to steel/cast iron, it's all about technique and patience for the pants to heat up before adding oil. 
If you bake stuff, then get ceramic pans from Emile Henry. 
Anything other types of pans/materials are not worth it imo.