After moving, I decided to treat myself to new cookware,. I picked up a nice 19 piece set to start with (1.5-qt saucepan, 3-qt saucepan, 10" omlette, 8qt stockpot, 11" chicken fryer, 8" caserole, 10" caserole, assorted covers and extra) and got it out the door for about $100 shipped. Kristen bought be the 14" stir fry, and 16" lasagna/roasting pan for V-DAY, so I have a pretty good set going. I've gotta say: I love it. I'd heard alot of horror stories about stainless steel pans (particularly sticking/burning/cleaning stories) but the pans are easier to clean than most teflon more than a month old I've used. My only two beefs are that the pans scratch easily (I use them primarily for cooking, not for looking, so this isn't a big issue) and that the bottom of the pans are staining on me (which again isn't a big issue for the same reason as above.) Anybody else use these? Or stainless steel pans in general? Am I doing something wrong in regard to the staining/scratching? Is there a remedy for it?