1) Tri ply is the safest bet, because the aluminum goes up the sides. This prevents food from sticking or burning on the sides. If you're going to buy a complete set, I'd get the tri-ply. 2)Some of these stainless sets have "encapsulated disc bottoms" - I would avoid these as a set, because while the bottoms are good, the sides are much worse(it's stainless only-that tends to burn or sizzle liquids). Now, for a very shallow, non-stick egg pan/pancake pan, these disc bottoms work well. Or if you need a very large stock pot for soups, then the stainless encapsulated disc is also O.K.(don't get non-stick in a stock pot).. But disc bottoms make lousy sauce pans or fry/saute pans, because the sides burn food. 3) "Copper band"- this Sear's set looks like an "encapsulated disc" and therefore I'd avoid it as a set. The copper is made to 'look' thicker than it really is. 4) Tri-ply Copper is out there- several companies sell it- it's about as good as regular stainless/alum/stainless tri-ply, but looks nice when new- the copper is harder to keep looking nice though, and is too thin to really make a difference in cooking. 5)Avoid the all-aluminum pans (with or without an anodized finish) - they cook well, but tend to warp when thin and react to tomato sauce if scratched. However, thicker, with an anodized surface is better (anodized is not the same as non-stick) if you do get it. It may scratch, and not like it if you overheat it, but it cooks great. Instead of anodized, consider--- Aluminum, but with a thin layer of stainless on the inside (very good), just make sure the aluminum is on the WHOLE pan (including sides).. This is sort of rare, but it's good because the aluminum is thicker than tri-ply and you still have the inner stainless that is non-reactive and will keep it from warping. 6)There are 5-7 ply cookware. This stuff is also very good, but very expensive. 7) Thick copper with stainless on the inside is maybe the best, but extremely expensive-heavy, and hard to keep looking nice- must be hand washed. I'd recommend the tri-ply set (do not get non-stick) and then if you need a single, non-stick egg pan, getting one with a disc bottom is ok., or a tri-ply. Also, a cast iron fry pan and a porcelain (colored) cast-iron dutch oven (casserole) makes a good addition.

I was looking at stainless steel cookware the other day. I want to buy some someday. My old set is ceramic coated and from Germany. Bought them at a mom and pop pots and pans factory in the mid 1980's. They are chipped and very well used and so thinking of getting a new set. Bad thing about the search for stainless steel is that most seem to be made in China and are bad quality...just like microwaves. I worry about dishes/cookware made in China too, the coating they use. I don't buy pretty dishes when I see they're made in China. This past summer I found a coffee mug (travel type) that looked like aluminum, made it China. Bought it even though I never buy food/drink containers made in China. After using it all these months, though, I think it's plastic made to look like aluminum. So, I was in Wal-Mart the other day and saw some more aluminum looking ones, one made in Canada (better than China) but more expensive than the one from China. Which by-the-way, is very dented up just from being put in my locker at work. The only copper things I've ever used was a tea kettle from Turkey. It got very discolored but I never babied it. I think I still have it and may have to try and clean it up.

Jim : You can do it like Dcarch say's. It is not to easy with a very large pan. You will need a torch to help, with the outside of the pan. Haven't done this for years. Had a 14 inch Copper Skillet. When Teflon came out we got rid of the older things. The Skillet was used for a Bonsai Plant which died. Think it is still around in my shop but has 3 drainage holes in the bottom. Dumb d Dumb dumb !!! - -- - - - - - - - - You have to clean it first, then pickel it with Diluted Sulfuric Acid and rinse. It will be a pinkish color. I have muriatic acid on hand. Then clean it with one of them green scouring pads and rinse. Heat he pan to the right Tin melting temp. Add flux Rosin with a clean cloth and pour in a small amount of melted tin, rubbing it around. You can use the torch now to help. When done,if there are spots that haven't been coated, Use a fine Steel Wool , to clean, Redo the spot. Practice on a smaller piece, it is easy, if the piece is pickled right and clean. Lou PS: I'll be going away tommorrow, be back monday, so !!! you're on you own.

Thank you circuspeanut for the feedback! I don't mind washing by hand at all, in fact most of my cookware is hand washed, not a fan of large and heavy stuff in my dishwasher (le crueset etc). On the Ruffoni, I'm looking at a deep pan and a large oval braiser. I love making roasts and this would be perfect for my new kitchen -- I think I can leave it out for viewing its' so beautiful!