Swapping out some saucepans we have had for over a decade with some Caphlon and All-Clad ones. They are beautiful, sturdier, heavier, and well made than what we had. Got to use the All-Clad Copper Core Saucepan a couple times yesterday for a sorbet and alfredo sauce.

Swapped out the non stick pans for some ceramic ones. One is Calphalon and the other is Quisinart I believe. Both a bit different. It is a unique cooking experience though. They are so non stick water beads off them. They say you do not need butter or oil to cook things in them, but it just does not seem right and I like butter. Just have to figure out what to make for dinner tonight.

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