Thanks for your replies! I decided not to use my old Revereware because my manufacturer advised against it, plus I needed a new set anyway. Most of the botttoms were not flat, etc. I wanted to reply to this thread in case anyone was searching for the same thing, because I found a really nice set of cookware, REALLY light and inexpensive, and actually is a really nice set. It's called Tools of the Trade Cookright (NOT the Basics line), it's Macy's brand. It is stainless steel with an aluminum disk. http://www1.macys.com/catalog/product/index.ognc?ID=286749&CategoryID=29089 For frying eggs and stuff, I got the same brand (Cookright) but in hard anodized. http://www1.macys.com/catalog/product/index.ognc?ID=392311&CategoryID=29089 I have no problem lifting them even with food in them, very very lightweight. If you have arthritis or fibromyalgia or any type of pain, I would highly suggest them. The stainless are dishwasher safe, but my husband has hand washed them so far because they are easy to clean and so pretty. Eventually I'm sure they'll make their way to the dishwasher. The hard anodized pans are NOT dishwasher safe. The box says they are safe for glass cooktops, and there were many other surfaces too, although now the box is gone and I can't list the surfaces, but I think it was safe for most I could think of. Hope this helps someone out there like me! Thanks again for the replies!

I ahve several recipes that I just love... maybe one of them will appeal to you too! Whatever you make will be delish and have fun! ********************************************************* Hot Brie Kisses 2/3 lb. brie cheese 2 sheets puff pastry (1 17.3 oz. box) hot pepper jelly or apricot preserves Thaw puff pastry at room temperature for about 30 minutes. Unfold pastry and roll lightly with a rolling pin to remove creases. Cut each sheet into fourths, then cut each fourth in half. Cut each piece in half again to produce 16 even squares of dough per pastry sheet. Lightly spray mini-muffin cups with vegetable oil. Fit a square of dough into each cup. The pointed edges of the dough should extend straight up. Cut brie into " squares. Place a piece of cheese into each dough-lined cup. Top with ¼ tsp. pepper jelly or apricot preserves. (Do not try to increase either of these amounts, or theyÂre run over in the oven) Bake at 400 degrees for 10-15 minutes, or until golden. You can put these together and then freeze them (prior to baking); youÂll need to add a little extra baking time. ***************************************************** MUSHROOM STUFFED BRIE EN CROUTE 1 small onion 1/2 pound mushrooms 2 tablespoons unsalted butter 1 tablespoon dry Sherry 1/2 teaspoon freshly grated nutmeg a 17 1/4-ounce package frozen puff pastry sheets, thawed according to package directions a chilled 14- to 17-ounce wheel Brie 1 large egg Accompaniment: French bread slices or crackers Mince enough onion to measure 1/2 cup and finely chop mushrooms. In a 9- to 10-inch heavy skillet cook onion in butter over moderate heat, stirring, until softened. Add mushrooms, Sherry, nutmeg, and salt and pepper to taste and sauté over moderately high heat, stirring, until liquid mushrooms give off is evaporated. Cool mushroom mixture. On a lightly floured surface roll out 1 sheet of pastry into a 13-inch square and, using Brie as a guide, cut out 1 round the size of the Brie. Cut out a mushroom shape from scraps for decoration. Horizontally halve Brie. Roll out remaining sheet of pastry into a 13-inch square and transfer to a shallow baking pan. Center bottom half of Brie, cut side up, on pastry square and spread mushroom mixture on top. Cover mushroom mixture with remaining half of Brie, cut side down. Without stretching pastry, wrap it snugly up over Brie and trim excess to leave a 1-inch border of pastry on top of Brie. In a small bowl lightly beat egg and brush onto border. Top Brie with pastry round, pressing edges of dough together gently but firmly to seal. Brush top of pastry with some egg and arrange pastry mushroom on it. Lightly brush mushroom with some egg, being careful not to let egg drip over edge of mushroom (which would prevent it from rising). With back of a sharp small knife gently score side of pastry with vertical marks, being careful not to cut through dough. Chill Brie, uncovered, 30 minutes. Brie may be made up to this point 1 day ahead and chilled, loosely covered. Preheat oven to 425°F. Bake Brie in middle of oven until pastry is puffed and golden, about 20 minutes. Let Brie stand in pan on a rack 15 minutes and transfer with a spatula to a serving plate. Serve Brie with bread or crackers. Serves 8 to 10 as an hors d'oeuvre. **************************************************** Pate Bites and Herb Brie Board Recipe courtesy Rachael Ray Recipe Summary Difficulty: Easy Prep Time: 10 minutes Yield: 4 servings User Rating: 4 slices dark bread, pumpernickel or German whole grain, toasted 4 tablespoons whole grain mustard 1/2 pound country pate or mousse pate 1/4 red onion, finely chopped 4 tablespoons capers, drained 1/2 pound herb brie Cornichons or baby gherkin pickles Water crackers Red seedless grapes Spread toasted bread lightly with mustard. Arrange pate in thin layer on top of mustard. Top with chopped onions and capers. Cut each slice of bread into quarters. Arrange on a cheese board with a wedge of brie at room temperature, cornichons, crackers, grapes. Wine Recomendation: Serve with champagne or try French or Sicilian rose wine.

For those of us who are not from the south and or not acquainted with these sorts of recipes could you tell us more. When I hear pie I hear DESSERT. It confuses me greatly to hear about sweet potato/tomato pie. I am guessing these are used as vegetable side dishes? With the cheese possibly a vegetarian main course? What is the base/original meaning of the word "pie"? I love a hearty "pot pie" ! Why do I think it is anything with a crust? From what I hear back in the day cooks added fat and sugar to anything and everything. I was SHOCKED when in my 20s my hair dresser told me of an argument she and her mom had over Thanksgiving creamed corn with a cup of sugar in it. Sugar in vegetables was just NEVER anything I ever experienced. In our zest to move toward healthier eating some feel much flavor has been lost. SUGAR being the flavor most missed. LOL

"the pot gets hot but the burner does not" yes shades, that is how induction works. even if you put a paper towel on the 'burner' under your pan/pot, it won't burn either. so much safer than gas or other electric burners. nothing burns onto the 'burner' - much easier clean up! mrspete - I don't think I'd buy cookware (pots/pans) from any tv chef. I have bought other things tho and have had good luck with those.