Oven – Are the pots oven-safe

If a magnet sticks to it, it's ferrous.

I'd like to give a more elaborate answer, but there isn't anything more to it.

You don't need to buy your cookware in a complete set like this. I would start collecting a few pieces at a time, of reasonable quality, though you will pay a bit more per piece. You're really not saving money if you have to replace all your cheap cookware every few years.

You could probably handle 90% of what you want to cook with only a skillet and a 2 or 4 quart sauce pan. Buy whatever pieces fit your cooking style.

Steel, non-stick, and cast-iron all have advantages and disadvantages. This information is probably duplicated elsewhere on this site:

1. Steel - non-reactive and durable. More difficult to make delicate foods like fish and eggs, due to the food sticking.
2. non-stick - Well, it's non-stick. Food doesn't stick to it. However, even a high-quality non-stick pan will wear out over several years. Also, it's difficult to sear meats.
3. cast-iron - Properly cared for, can sear meat AND be non-stick, and will last a lifetime. However, it's heavy, and requires knowledge of how to properly care for it (see questions on this site)

Steel cookware can have a few upgrades:

1. A "disk" of aluminum or copper, welded to the bottom - greatly improves heat distribution from plain stainless steel. Thermal shock can make the disk fall off, though.
2. "Clad" steel, where a layer of aluminum is sandwiched between layers of stainless steel - even better heat distribution, more durable, but more expensive

If I could only buy 2 pieces, on a budget, I would buy a cast-iron skillet and a disk-bottomed sauce pot.