If you treat it well and rejuvenate it every so often (check out the FAQ on how to do that), it can probably live for a loong time. Apparently the oldest AV on record, "superman", was some 54 years old - passed from one owner to the next, but finally didn't survive the last move. I am told though, that, as some AV's age, they will not bloom as frequently or bountifully anymore. My oldest is currently about 4-5 years, I think, hard to tell unless you keep proper records.... I never grew them before that. Karin

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 see no one has answered you yet. I made my mom a needlepoint pillow couple of yrs back-only 1 I've ever done but it had piping around edge. I made sure piping was pinned through so it didn't disappear when I started could run stitch or 2 through it so it won't move back into casing & started on a side as easier to work after you go around & come up to meet where you started, I just measured it & cut it about 1/4 in. longer than I thought I needed by pulling the fabric back do the cut & put the ends of fabric over the starting fabric & edges of fabric ruffle tucked inside itself & finish by hand. It came out beautifully. Trying to sew over it will twist it I think, but I rarely do things like other people so I do what I have to do to get results, maybe has something to do with being a leftie?? Hope someone else has a better explanation. Jan

No wait! There are Carefree pads! But yes, the gum is what I'll use. I noticed I have two Carefree's on there- I'll have to think of some other kind of "smile." :) Blessings AGAIN, Haley