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Originally Posted by RLC12345678
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These may be fine, Rebecca, but they are aluminum with an "advanced release polymer". That's some kind of plastic. Again, they may be fine, and they may be safe, but I'd still stay with the stainless steel. Stainless is safe, durable, and you can use any kind of utensil with it.
Janet, my dishwasher gets my SS pots really clean and shiny (I do use JetDry in my machine). Believe me, I am all into not having to scrub. The key to SS cookware as DianaB stated is to get the kind with a thick clad bottom to evenly distribute the heat. If you have thin stainless steel cookware with a thin bottom, things will stick bad where the heat contacts the metal and will be very hard to clean. I have a couple of old stainless pots that have the thinner bottoms. We use them for things that use lots of water like boiling potatoes, steaming vegies, making soups. When things do stick, I just let them soak a little and us a stainless steel scouring pad (the kind with the little curls) and things come right off. The souring pad may lightly scratch the interior where you are scrubbing and give it a very fine brushed look, but who cares??
These are just my opinions based on years of cooking and also observing at the homes of friends and relatives. I'm really into kitchen stuff.