Cookware

That Fry Pan Set is imported from China.

I bought the green skillet--you have to season them periodically, following the directions carefully, or you lose the non stick finish. I have been very careful to follow all of the recommendations for care. When I initially got the pan, I thought it was fabulous..I have had it a year, and even though I feel like I got my monies worth out of it, it is pretty much slated for the garbage can, soon...I'd really think about investing in that whole set. You might want to take a look at the porcelain covered cast iron that is made by Sandra Lee. Very nice, easy to clean and good, even cooking.

Yes

I have one of these and i adore it! When family comes by I whip up everything on this for breakfast.

Nice

This covered saucepot can be used to make soup, stews, sauces, pasta and more. Durable and easy to clean, this is one piece that will be used over and over again. •Hard-anodized construction is for those who demand long term durability coupled with outstanding performance, twice as hard as stainless steel and distributes heat evenly, reducing "hot spots" that can burn foods •This saucepot features handles made of stainless steel which are double riveted for durability. •Pans are oven safe to

Stainless - easy cleanup for soap making!

No, for a couple reasons. 1) Cast Iron must be "seasoned" to work properly, the "seasoning" is a carbon coating that would be hard to clean from the glass top. 2) he roughness of the cast iron would also cause a problem with scratching or cracking the surface.