except one. I guess I just was not strong enough to cut the apron strings completely. I have had it with the empty promises and lack of durability of non-stick pots and pans. I bought a new set of commercial grade aluminum pans from an online restaurant supply store for 100.00. I had a full set before but that got scattered to the wind in a divorce. That’s, two 10” frying pans. two 12” frying pans, one 14” frying pan, one 4-quart pot and one 8 quart pot. I already own a 10 and 15-quart stockpots and all the lids that fit everything. Yes, I wish that they where stainless steel cladded but come on 100 bucks. I have never forgot what Martin Yan said. “Hot wok, cold oil, food no stick” He’s right, and you can actually get what you’re cooking to leave carmalization for deglazing. I’m home again.