We want the stainless look, but not the smudges - have little kids. GE sells a "clean steel" finish that looks like stainless (less reflective) and claims to be much less prone to smudging? Anyone tried the clean steel and have opinions?

"Clean steel" is a lower grade magnetic stainless that is then clear coated. The clear coat can be scratched off, and the stainless underneath can rust, especially if exposed to harsh cleaners. Actual stainless can also scratch, but as the metal itself is teh final finish, it can be buffed out if you really want to take the time and trouble. In appearance, the clean steel is more matte and a slightly yellower color than real stainless. Clean steel fridges also come with black sides and handles versus grey sides and stainless handles for the real stainless. That's the BIG appearance difference and sways most people to the real stainless.

"and grilled cheese, why would anyone use non-stick for grilled cheese, it wouldn't make it nice and toasty on the outside would it?" Interesting... I never thought that grilled cheese was cooked at a hot enough temperature that nonstick would make a difference. Jenathegreat's post got me curious so I did a test. I cooked one side of a grilled cheese sandwich in a nonstick pan (inexpensive aluminum), and the other side in an uncoated pan (Calphalon One Infused Anodized). The side cooked in the anodized (not nonstick) pan browned much more evenly, and was crisper. Both pans were preheated on burners set at the same setting. (GE Profile Performance glass top stove set at 1/3 of maximum heat) The anodized pan cooked a lot slower, making me think the burner temps were not the same, despite the same setting on the knob. The butter (margarine actually) did not sizzle nearly as much in the anodized as in the nonstick pan. The anodized pan is thicker so maybe it needed more time to preheat, but since I cooked in the nonstick pan first, the anodized pan had more time to heat up. Anyway, this single sample, relatively uncontrolled test produced a much nicer toasted effect in the uncoated pan than in the nonstick pan. So thanks to Jenathegreat for opening my eyes about sandwich grilling techniques.

Angie is correct. Once seasoned they are pretty much as non stick as the best non stick pan once that non stick pan is 1 year old. The Debuyer only gets better with age though while the non stick pan is usually toast and ready to be tossed within 5 years. They can be super heated to really sear nicely. Once well seasoned they are pretty much non reactive to anything short of doing an all day Sketti sauce. But that is what the Le Creuset is for. The Mineral Steel does everything the stainless steel does PLUS will become totally non stick, something stainless will never be. They are also not expensive at all, less than most any stainless and are lifetime pans. In fact if you have children they will use them until they are old and pass them to their children. And they will work better 100 years from now than they do today. Le Cresuet if properly taken care of should at least last your lifetime also. Those ARE expensive though. But you only need about 3 of those pots. One 2 1/2qt multipot one 3 3/4Qt multi pot. and one 8qt oval dutch oven. I actually bought a 8Qt Kirkland Oval Dutch Oven which so far seems to be very nice. Cost on that was just $79 Vs about $400 for the Le Cresuet. The Multipots are about $170 for the 2 1/2 Qt http://www.surlatable.com/product/PRO-1035534/Le-Creuset-Cherry-Two-in-One-Pan The 3 3/4Qt is about $200 http://cookware.lecreuset.com/cookware/product_3-3%2F4-qt.-Multi-function-Pan_10151_-1_20002_41069_ The multipots have the added advantage of the lids being an 8" and 10" Le Cresuet frying pan. Here is a link that might be useful: DeBuyer