When you say "pot", what do you mean? What do you intend to do with them?
If you are looking to boil water for pasta, you want a 12 quart aluminum (not anodized) pot. Just don't make your sauce in it.
If you are looking to cook a pot roast, you need a cast iron or enamel coated Dutch oven (although I just got a Cuisanart Electric pressure cooker this past Christmas from the FIL and it has replaced my Dutch oven). Something heavy with double handles to ease into and out of the oven.
If you are looking for all purpose pots for heating up cans of corn or making boxes of Kraft mac & cheese go with Stainless Revereware with the copper plated bottoms. These will last a lifetime if you don't try to sautee in them.
I am a cooking utensil snob. I have Calphalon Hard Anodized cookware for myself. My wife will not use it because it is very heavy (which is why it cooks more evenly). She uses the Revereware. I have aquired a multitude of pieces over the last 15 years.
check out an outlet if you are close, 50-75% savings for slightly inperfect pans (usually a scratch or scuff)
My favorite "pot" is a 3 qt Calphalon Chef's pan. It has a gradually slopped base so I can easily use a french whip to stir sauces and gravies.
My favorite "pan" is a 16" Calphalon Teflon coated, anodized aluminum sautee pan with lid. It has two looped handles instead of a long handle.
The new Calphlon Unison line is dishwasher safe.
Just remember that Teflon coated pots and pans will last a lifetime IF YOU DO NOT USE THEM. If you have a Teflon coated pan and it looks like the Teflon is pitting or flaking, THROW IT OUT. Teflon is poisonous if ingested. Expect to replace Teflon coated pans every 5 years, give or take depending on use.