coowaresnob1, lalitha and saltimbocca, how are you liking your pans now, half a year out? I'm not too familiar with nonstick, limited to shiny aluminum frypans, cheap but excellent heavy Tramontina stuff that holds up well, as long as I keep heat to medium. My current 3 year old pans still look and act new, no color change or major scratches. I've had no experience with nonstick saucepans, stainless steel nonstick, or any of the new ceramic coatings. I'm switching to induction next year and will need new cookware. I've been using Calphalon Tri-Ply steel for the last 12 years, and would like to go to lighter weight stuff. So I'm considering some nice heavy aluminum, but as you know, there's not a lot to choose from. I've looked at your lines, and am also interested in Mauviel M'stone, which has a non-PTFE ceramic coating similar to the Zwilling. Are they all buzz-free, or do some buzz at certain cooking levels? I'm told that my cast iron and carbon steel pans should be buzz-free, as will my one Demeyere piece, a very heavy Proline 11" skillet. I'm feeling pretty confident with frypans that I know what I need to fill in, but for saucepans I will be starting from scratch, and I'm really torn. As I said, I'd like to lighten up, and know that aluminum will be generally lighter than my old clad stuff, and should also provide nice quick but even heat, which is all good. I suspect it will perform better than clad stainless. But is that true? Will the Zwilling Spirit perform the same? I'll be needing a batterie of 2 saucepans, a saucier, a sauté pan and an 8 quart soup pot. I've no problem switching to soft spoons, whisks and such, and given the non-stick's easy cleaning, I'll happily switch to hand washing to preserve the finish. Finally, I'm very good about using cookware at the recommended heat setting. I've learned patience, and don't mind waiting for a pan to come to the right temperature. I'm not the only cook in the house (ok, I'm the only SERIOUS cook) and have no problem getting a couple of cheap skillets for my Dude and mother to abuse. They're used to certain pans being off-limits. :) So.... given all I've laid out, do you think I'd be happy for a long time with any of these cookware lines? I think so, but of course that's wishful thinking, based on not much fact. Your opinions and experiences are VERY welcome!

When I was buying and researching a few years ago, the construction specs for Diamond and Thomasville were not exactly the same. The backs of the Diamond were thicker than the Thomasville for one thing. I can't remember off hand if there were other differences. Looking at Thomasville and Diamond catalogs, they look exactly alike.

I think the Diamond cabinets are a good value for the money. In 2007, they were dinged by Consumer Reports because they skimped on their cabinet boxes. It appears that they have rectified this problem, so they are a lot more sturdy than they used to be. If you can find the finish and door style that you are looking for, then they might be a good option for you. I think that they have a lot of "gadets" too. They make a 3-inch spice pull-out rack that you can't find with all of the manufacturers. Right now, HD has a deal where you can get 50% off the painted finishes, a free sink base, and cash back depending on how much you spend. I would stay away from the Chinese cabinets. They often advertise ridiculous low price specials to pull you in, but the quality, fit, and finish is not worth it in my opinion. You are better off going with stock American-made cabinets or IKEA cabinets if you want to lower your cabinet costs.

I guess I am going to die. LOL I just fixed myself a Walmart pork chop for my dinner. To add to the horror I used Idaho flaked potatoes and had some frozen vegetables that include (the horror,the horror) water chestnuts from China. Cooking for one tonight. Tomorrow I will take the left over potatoes and make potato patties to have with eggs and bacon for breakfast. Seriously, boxed meet is boxed meat whether it is in Walmart or a regular grocer. I don't care for any boxed beef cuts so other than burger or cheap cuts for marinating, I prefer to go to a meat market.Once in a while I will see a nice steak that is packaged that slipped through the cracks. I like Costco's ribeyes too. But red meat took a dive in quality as far back as the late 70's. That is when the healthy eating nuts wanted leaner beef. Then they finished the job with the grass fed malarkey.