I am in the process of buying new pots and pans for my recently remodeled kitchen and haven’t looked at cookware in probably 25 years. My old stuff was crispy non-stick Circulon I got when my mom passed away. I was looking at Vollrath’s Optio and Intrigue lines. Does anybody know the difference? It looks like the Intrigue is very similar to the Sitram’s Profiserie line. The Optio is budget priced but has anyone have experience with either? I am looking for a good sauté pan, about 5 quarts, and I am not buying All Clad. I have looked at every line they have and I won’t pay for it. I am also not into sets. And what about aluminum? I cooked in restaurants when I was younger and we used Wear-ever and Leyse straight gauge aluminum pots and pans for everything. Do any of you use aluminum at home? I know about the aluminum reaction to acidic foods, but you know, about 99% of restaurant food in this country is cooked in aluminum so it can’t be all that bad. I have already bought a Debuyer steel pan, which I am in love with and a Tramontina non stick for eggs. Any thoughts or suggestions would be greatly appreciated, with so many choices out there it is a bit confusing.