Well I guess one has to make a first eGullet post somewhere and for me it will be here. I am a somewhat serious (very serious, according to my friends; not very serious compared to many here) home cook who has been lurking for quite some time, in particular as I read and reread slkinsey's wonderful Understanding Stovetop Cookware course and the Q&A thread it has generated. I am in the process of slowly replacing a set of Calphalon Commercial cookware that I purchased on sale at Amazon a bunch of years back when I really didn't know any better. All in all, it was a relatively good purchase and I have used the pieces quite a lot over the years, until now, when they are starting to show bare aluminum. In reading the course, I have been convinced that different cooking tasks require different kinds of materials and deployment of those materials. In sum, one size (or one 9-piece All-Clad stainless set) does not necessarily fit all. As I started to replace my Calphalon one piece at a time with a mixture of Sitram Catering (1 sauce pan and sauté pan in the mail) from JB Prince, All-Clad practically stolen on eBay (1 fry pan), and perhaps a lovely 1.5 qt. Falk "try me" copper sauciére, it was very healthy to really think about what I need (and not what I want) in order to cook the way I want to cook. Of course I REALLY NEED the Falk sauciére. So, in keeping some pieces (my Calphalon Commercial 4 qt. chef's pan that holds a special place in my heart, my 5.5 qt. Le Creuset Dutch [oops, I mean French] oven, my slightly under 1 qt. made in China stainless All-Clad trial-piece sauce pan that is perfect for reheating soup), and buying some others, I will have assembled a perfect set--for me. After coming to these fascinating, nay earth-shattering (ok, maybe I'm exaggerating a bit), revelations, I wake up and find a mention of this on another forum. From Cook's Illustrated: While I appreciate the fact that All-Clad wasn't recommended in every case, I am dumbfounded by the arrogance of the introduction: "seven core pieces that every kitchen should have." Certainly this is not the worst list ever written, but a 10-inch nonstick sauté pan??? Needless to say, while I have had some great success with Cook's Illustrated recipes in the past, this latest attempt by a magazine to tell me what I absolutely must have in my kitchen proves to me once and for all that only I know what I actually need. Of course, such lists sell magazines. I prefer to read more nuanced ideas here. Thank you, everyone, especially slkinsey. I look forward to much more time here. Dan