does anyone have thoughts on the all clad bakeware? I'd love to slowly upgrade the nonstick set i have and was thinking of the 9 by 13 baker and maybe a shallow baker sor use with savory dishes. Would it be any better than pyrex? or le creuset stoneware (which I'm generally happy with)
also how are shipping times from cookware n more. will i get in time for thanskgiving? how long do you all think the current sale will go.