I am probably ruining my health, but I love the coated cookware. I can make any pot, seasoned or not, a pot that everything will stick to. Even with spraying with Pam or getting it hot and then adding oil. I am just bad. The Coated cookware is my salvation and I do hand wash all of them. To avoid getting fumes in the air, I don't ever start heating them without something in them. My cookware is miscellaneous Stainless steel pots, some of which are 40~50 years old and some Pampered Chef, some Cuisinart and some Revere Wear. The coated will wear out much quicker than the SS, but they don't stick as quick.