Rachael Ray Stainless Steel II 10-Piece Cookware Set, Orange

Very pretty to look at. A few flaws
The Rachael Ray Stainless cookware set is very pretty to look at and has performed quite well to date.

Pros:
Easy to clean (to date). I wish I could review this after 2 years instead of a month and a half. So far though, so good.
Attractive. Pots seem to hold the shine nicely. Orange color is nice.
Orange handle covers appear to hold up very well.

Cons:
The stock pot handles are pretty tight in to the body of the pot. You have to use pot holders when boiling water as it's too easy to burn your fingers.
The other bummer is that the handles are only oven-rated up to 350 degrees. So if you want to make a fritata in the oven, don't use these pans.

The Calphalon pots that we've used for the last 5 years are breaking down. Even though they're the regular pans (not non-stick), the coatings are wearing. It will be interesting to see how these do in 5 years. I wish I could give more help than what I've listed above...
Not Good For Induction Stove Top
We just got an induction stove top and since we needed stainless steel cookwear we tohught this would be a great fit, WRONG! everything sticks even if you add non-stick spary, which is not ideal. We got them only 42 days ago and they are looking like we've had them for years. Yes ,they are easy to clean but they worp and look burnt and scracthed. would not recommend this item
Kitchen, meet cookware
I love to cook, always have. Between mom and grandma, I grew up learning all the "tricks" of the trade. You are as likely to find me in the kitchen during the cold winter months baking up a holiday treat or working on a new recipe just as likely as you are to find me working on my cars during the warmer months. It's a "hobby" that people seem to have forgotten about in our modern times -- good, old fashioned home cooking!

Yet, despite my love for the kitchen there was a problem; my hate for the cookware! Oh I've tried it all over the years. Everything from the cheapest of the cheap to some of the more expensive pots and pans. Yet time and time again they let me down. They either didn't hold up to repeated use; started to rust and/or tarnish; heated food unevenly; etc, etc. It was a nightmare. Having working in a restaurant in college I longed for the days when I had restaurant quality pots and pans to use -- but, alas, my budget couldn't afford that!

So...
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