I bought this stainless steel set to replace a ceramic set that had cracked badly in two years of ownership. Hoping this set will last more than two years, I take very good care of it, only use silicone, nylon and wooden utensils, cook on medium-low heat, hand wash and dry immediately after use, and store. so they don't overlap. The raised edges of the pan aren't as helpful as I'd hoped and seem to facilitate food sticking rather than prevent it as advertised. The rest of the pots work as expected. The key to cooking success is to add half a teaspoon of oil to the pan before cooking. However, I couldn't cook the eggs with oil without them sticking to the raised rack in the pan. I settled on my electric egg and bacon skillet (which also makes a terrible mess in the pan). These pans are great for frying or making roux. Yours is more cleaning work. They tend to develop heat stroke (pan bruising), but a spritz of vinegar and a paper towel rub will quickly remove it. Cleaning with baking soda will scratch these pans. I pretty much knew what I was getting into when I bought these pans, so I'm not surprised by the difficulties I've encountered. I bought them for durability, not ease of care. I would go back to stainless steel, but I wouldn't choose a set with raised rims in a pot.
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