It depends on what she wants.
For non-stick, I really like Bialetti ceramic coated.
For stainless, All-clad is the best, but, Calphalon is quite nice
I have been looking at the carbon steel, they are great. But, they require the same care as cast iron. And some folks find them to be heavy
the meat thermometer was so far past the top reading, it read Taylor
"perhaps...but then again...maybe not..."