I have a few pieces of AL Clad and if money wasn't an issue (retired, fixed income and almost $6:00 a gallon heating oil) I'd have a complete set plus accessories. 
If you're having issues, it's not the pans fault.  Stainless steel is not Teflon.  Heat the pan gently , bring to temp of what you plan on cooking, add your meat, sear, both sides, then reduce temp. finish the cooking or recipe. As far as stainless steel pitting,  it's because people get in a hurry, when boiling water, bring to a boil before adding salt, when the salt lies on the bottom of a pan and is heated, it creates a chemical reaction and causes the pitting.  The blue or yellow discoloration is from over heating,  it's not the products fault, all metal will change if heated too high.  It's basic cooking skills, cook like your great grandma,   pans and pots last longer , food tastes better and clean up is much easier