Okay, I was finally able to find ONE place that had some of these pots and pans. It really is pretty nice, and the chef who works at the store has used it a bit and verifies its quality. Their stuff is 50% off, so I was able to pick up a 3 qt. covered saute pan with lid for $59.99. The bad news, for me, is that they have had these clearance prices since before Christmas, so there is slim pickings at this point. It's a great thing to be able to actually see a product, handle it, and talk to someone who has used it extensively. I think I'm going to order more from Amazon; they have a nine piece set with things I could use for a good price, and have a $25 refund with purchases over $125. Seems like a fairly good deal!

This reply maybe too late for you but may not to others... What kind of cookware depends on your cooking technique mostly, and also what kind of stove top do you have, gas or electric? If you have gas, you'd want to chose cookware that is made in 1 piece (exclude the handles) such as the 3-play SS from Calphalon, All Clad and Sam's Member's Mark. This would allow even cooking up to the sides also. When you see cookware with a separate thick bottom, it only heats at the bottom and not on the sides. Your cooking time would take longer and you'd need to stir more often. These cookware would work on electric stove better than gas stove. However, if you want to invest in a good quality cookware, avoid these separate-bottom cookware. On low quality craftmanship of some of these cookware, I've heard that the bottom can fall out. Technique of cooking: At times, I like to brown the meat/fish, then stick the whole thing (pan/pot and all) in the oven for even cooking. This way, I don't need to use 2 different cookware. If you use this method, you may want to look for SS cookware or copper, etc. that can handle as high heat as possible. This way you wouldn't need to worry if the cookware will warp or not. Another thing you'd need to keep in mind is choosing a non-plastic handle so it won't melt in the oven. Although, I've seen some plastic handles that can handle high heat too. Check out the manufacturer manuals. As for non-stick, even if the manufacturer says that the cookware can handle high heat in the oven, you may not want to do this for health reason. I know this is a controversial topic still but it is said that teflon which uses in non-stick cookware, when cook at high heat gives out an invisible toxic fume. This fume may cause cancer and other illness. You normally don't find people who has birds as indoor pets using non-stick cookware. They know (or should know) that the fume from teflon woudl kill their pet birds. Think what would this do to humans in a long term. Now, I know that Calphalon claimed they don't use teflon in their products. However, the products they use are purchased from DuPont which is a company that produces teflon. Thus, it's still questionable. All that said, you can still use non-stick cookware if you prefer. I use them occasionally as well, but don't use it at high heat for cooking just to be on the safe side. Besides, a quality product such as All Clad and Calphalon, don't need high heat to cook. It is built that way intentionally to save energy also. By the way, I've cooked eggs with my Calphalon SS pan without getting it to stick on the pan. I preheat the pan in medium heat, add a little oil for a few minutes, then add the eggs. Do the same when cooking other food as well. Also, try to take food out from the refrigerator a bit early to bring it down at room temperature before cooking. It will prevent food from sticking to your SS cookware. When washing SS, I presoak and add a few drops of liquid dish soap for half to an hour. The food would comes right off when washing. Just remember not to soak SS too long such as overnight.

They are just amazing for that price. I was very impressed. Not only are they gorgeous looking cookware, they are made very well. They look like a $150+ set, and nicer than the Cuisinart Chef's Classic. They are a good weight and feel solid. They are sold out now, as they were down as low as $49.99 which is what I paid. The 3.5 qt. pan is great too. That was down to $8.63 at one time. My only criticism is that the covers, although built well, are a bit light and might dent easily. They need to add a 12" all purpose pan with domed lid to the line.

I have had my Cusinox Elite cookware for the past two years.I love them. There is a wide choice of pots available and they are very heavy. I started with the 7 piece starter set and have added pots to it. They transfer heat very well- all the way up the isdes of the pot! I know this because I have burned my rice in it before. It crusted all the way up! It was quite funny. They wash up nicely due to the surgical stainless on the inside.Just a little bit of soap and soak for half an hour and the food just peels off. I am looking at an induction cooktop and these pots are induction ready as well. You will not be disappointed with this purchase. PS The only piece I have not been happy with is the pasta insert. It makes a mess of your stove top and if I was going to the sink anyways, I'd use a strainer! Here is a link that might be useful: Cusinox homepage