I spent good money on a set of Ameriware pots at the Iowa State Fair 15 years ago. They're made in Sheboygan, Wisconsin, and currently show a 25 year guarantee on their website. http://ameriwareprofessional.com/cookware/pages/main.html  The stockpots and kettles are still good. The 2 frypans I use the most still are kind of non-stick, but nowhere near their "new" state.  And I have at least 3 big pans that were part of the set that I've used maybe twice...  


I should contact them and see what the cost would be to re-coat the skillets. 


I ended up buying a 10" and 8"  "All-Clad" brand, 3 ply stainless skillet, used, on eBay.  They cook very nearly like cast-iron, but can be cleaned up to a nice shiny finish. Tomatoes and acids don't bother them. I use butter, clarified butter, lard and occasionally veg. oil to cook.  I don't think I can wear 'em out. The handles stay cool and you can pop the whole thing in the oven at any temp up to 500.  It was a learning curve, but I'd buy the stainless again.