Hard-anodized or porcelain-enamel cookware set?
Which do you prefer and why?
I ask because I have the chance to get this hard-anodized set for less than $115 at Kohl's tomorrow. On the other hand, I totally love Rachael Ray's product line (have tons of bakeware), and this porcelain enamel 10-piece set would be no more than $100 with my discounts.
I really don't like the last nonstick set I bought in 2003 (it didn't hold up well; I think it's T-Fal), but that was nonstick enamel, and some of the black surface chipped/peeled off. So I thought maybe a hard-anodized set would be better, but I've never used one before.
(Oh, and I already have a nice Calphalon stainless-steel set. I want to replace my nonstick set.)
What are your thoughts? Is either worth the money? What type of cookware do you prefer to use?