When you say
Don’t want non stick
Must be dishwasher safe.
Got to ask the question why and why.
Non stick is your friend, it doesn’t have to be Teflon. Scratch resistant is available. It’s not great for all pans but it’s absolutely the right thing for some.
Non stick does not preclude dishwashering.
Decent (non stick) pans should be easy enough to clean that a quick once round with a (copper or steel) brillo is easier than the dishwasher. Only If it’s really baked on does it get both.
Buy pans that suit what you use them for, not a set. A cast iron skillet is absolutely the right thing for cooking steak, it’s utterly crap compared with a 5 quid Teflon coated aluminium pan for frying an egg.
A SAUCEpan should be aluminum (or copper). You need it to cool quickly and retain little heat once off the burner.
Stock pots should be steel they should heat evenly and hold their heat over a small burner for hours without developing hot spots.
Frying pans and most daily pans should be aluminium, or, if you’re feeling very flash, solid copper. At least one should be non stick. They should get hot fast, not hold much heat and clean easily.
There’s little reason for not getting a non stick pan these days. Baletti do some nice reasonably priced ones, as do berghoff.
Oven-able is good for a decent sized frying pan and one or two decent sized casserole pans, with anything else you’ll likely never use it in the oven. Get something that won’t burn your hands.
Super market own “extra pricey” pans are, by and large, pretty good for the money.
Matching pans is like having a sofa that’s the same colour as the dog.