A Case of Pots and Pans

Choosing the right cookware is very important especially when starting out. I don't want to go buy just whatever, and it matters a lot because I don't want to waste my money, so I'm finding out what items are going to give me the results I like best.
Some pointers I picked up in the BHG cookbook are:

Shiny metals reflect heat and result in a lighter thinner crust.
These are Aluminum, Stainless Steel, and Tin.
So I'm going to want to buy shiny stainless steel pans for cookies, cheesecake, cake, bread, muffins, bundts, and brownies.
"Dark or dull-finished bake ware, such as tin, glass, and many non-stick pans, absorbs more heat, increasing the amount of browning." If you use these check the directions for decreased heat and bake time.
I'll use these for pie (since I'll need the [extra browning factor so the bottom does not become soggy]) and any goods with acidic ingredients which can react with other bake wares. I found out I need to be sure to remove baked goods (such as lasagna or lemon bars) from the pan and not leave them overnight, since acidity strips non-stick off of my pans.

Another helpful hint my husband discovered and shared with me the other day:
If I use a non-stick pan to fry, say.. eggs, wait for the pan to get hot before putting anything in it. What happens is the non-stick molecules are spread out when they are cool and get close and tight together when they are hot, so if you put something in there during the shrinking process, it will stick in my non-stick pan. Wish I'd known that a long time ago!
5-10-15 Revision
I have decided not to use non-stick anymore, since writing this post I have found that non-stick just isn't as safe as it once was. Instead, I now use a buttered hot cast iron pan to fry eggs. I am careful not to use a stainless steel spatula in the pan to avoid scraping the iron pan into what I'm cooking. I also use parchment paper and non-metal utensils in aluminum pans since aluminum is a health hazard if it enters your food.
Happy Cooking!