Let's Talk About Cooking Pots

I have 3 brands of cooking pots - Pardini (very thick), Tower (not so thick) and I've forgotten the name of the 3rd brand (coated inside with glass cover).

-   My Pardini pots are  ever  reliable, no sticks, no burns and no corossion
-   The coated type doesn't stick and doesn't burn but the coating peels off with use     though I don't wash it with iron sponge.
-   My tower pots produce some whitish, salt-like fungi  looking substance when not in use.Also, when kept in the fridge the portion above the soup/stew level also produces different color from that of the soup/stew (I fear food poisoning).

I gathered that Tower Alminium recycles old pots to make new and hence there products are  inferior.

My questions are: Can anyone recommend a brand of cooking pots that is rugged and reliable?

Is there a way I can prevent the ones I have from corroding?

(Oh how I miss the clay cooking pots my Momma used when I was growing up!!!)

Ikea pots are very durable. I use their pots, fry pans, knives, cutlery and even servittes.

@kayowalemi, thanks a bunch. Fresh tomatoes make 90%, while tatashe and rodo share the remaining 10% of my pepper for cooking. Now I know  why my pots suffer lead/silver leaching going by your analysis. Hmn, _{goes into deep thought}. I will go and  search for that book but in the meantime,  how does one identify the  pot with high  LEAD/SILVER content? _{Minimises nairaland web page and logs on  to google to find book}