Seems like it would be a healthy thing to cook with.  Although it may be kind of hard to cook with.  I don't know.  

Just curious what you all thought....

http://www.shopworldkitchen.com/visions

We have a small piece, but we have never used it on the stovetop...  We should be able to use it as a sauce pan.  My WW has just always used the stainless pan for sauce...

Are you talking about the glass pans? If so I had some many years ago. Things burn Real easy in them.

I have three pieces I got from a thrift store.  They do burn things easily if you aren't careful, but it's nice to be able to see what you're cooking as it's cooking, and they clean up nicely.

I was thinking that burning would probably be an issue.  I'm not sure if I really want to try one.  But I like them in theory.

If you can get one for less the $5...

I have a few pieces.  I find I need to cook on lower than usual heat.  Not great for top burners as I have gas and things burn easily in this glass...but fine in the oven.  I like the covered casseroles.  Even if food sticks, it's more easily soaked off with very hot water and dish detergent than some of my stainless pots.  Generally, I like cooking in stainless steel pots and pans.

I'm getting very frustrated with the stainless.  I started cleaning up the 5qt dutch oven from calpholon.  I washed it with soap and water 3x, plus a little scrub with a stainless steel bud thingy and I can still rub grey off on a paper towel when it's dry, on the inside.  Two of them, the 2.5qt and one of the 10" frying pans, are fine.  I've washed them and I can't get any grey matter on a paper towel.  And it happened after about 3x.  Here, this bigger pot isn't submitting.  Which is irritating.

I remember we had a set of those when I was a teenager. We lost quite a few when they were dropped and broke on the ceramic tile kitchen floor.

I don't recall any differences between cooking in those and cooking in the metal pots she owned before then, but then I'm not sure exactly what kind of metal pots those were or what kind of condition they'd been in. I remember using the visions pot to make rice or heat up spaghetti sauce. This was when teflon was new and the dangers weren't yet known, so I used that to sautee in and never had an issue with food burning in the visions, as I didn't use it for high-heat cooking anyway, except for heating up watery foods.

The visions pots held up very well, except for the ones we dropped and broke. I'm not sure what happened to the rest of the set- they might have been given away because my Mom preferred to use pots that wouldn't break if dropped.

Cast Iron is the best choice.
IMHO

How about enamaled cast iron Andrea?

I bought a set when they first came out.   I hated them...HATED them.  Everything burned and it was impossible to get them clean if you didn't get the temp just right.  I sold them at a yard sale after a few months of frustration.

I use cast iron for almost everything, with stainless as my backup for a few things.  My giant roasting pan is caphalon and while I'm not thrilled that it's got some sort of aluminum coating, I don't worry about it because I don't use it that often.

Equipro-- beautiful but too rich for my blood.

Le Creuset.....don't like this brand either. You have to constantly play with the cooking temperature to avoid
burning your food and like equipro says, once burnt on, you can't get it off........ Have one large skillet I received as a gift that I can't give away. My favorite pots are All Clad stainless steel.  They are super heavy
duty....equivalent to commercial grade cookware.  Nothing sticks, nothing burns....never had a problem.
The problem with stainless steel would be the lightweight cheaply made pots and pans.  I've had the same
set for 30+ years.  Buy once, use forever!  

Read a review
http://www.metrokitchen.com/product/all-clad-mc2-7pc-cookware-set

Quoted from Andrea AWsec

Equipro-- beautiful but too rich for my blood.

I bought all of the cast iron that I currently use at yard sales and didn't pay more than $2.00 for any of the 4 pans!  It doesn't matter if they look rusty beyond belief...they clean up just fine.

The stainless set I bought on a discount sale when Marshal Fields went out of business...I think that I got a 9-pan set for $80.

I think that I got the roasting pan as a gift once...I really would have rather purchased an enamel coated one, but I just decided to keep and use the Caphelon because it was the correct size.

I have a Creuset Dutch oven I use for soups and stews.  I have gas (but I live at 4000+ altitude) and don't have issues with burning or not being able to clean easily.  

I have some 70 year old enamel/cast iron roasting pans from my grandmother who came from Austria.  Those roasting pans are the best for turkey, beef, lamb, they never burn or stain and come clean easily.

Costco has some great sales on Creuset like products, I bought one last year for $49 CDN, I think they were $40 in the States.  Great for building muscle in your arms.  

Visions cookware breaks, I had one explode on me as a teenager when I was cooking dinner, soup everywhere.  My mom threw the cookware out after that.  

I cooked an egg in that fry pan this morning and I was thanking God for that fry pan the whole time.  I'm not sure what your issue is chloe, but that was the height of cooking that I've had in a long time.  It was light years ahead of a normal cast iron.  And normal cast iron is GREAT.  So my point is, this was that much better.  It was the first time I used it, and there may be other things that I don't like it for.  But I'm telling you, you'll have to pry that thing from my cold dead hands at this point.  I only used it on #3 on my stove.  So maybe if you go a lot higher, it makes it difficult.  I don't know.  But I have to move onto the soup pot for oatmeal and rice and soups.  So, we'll see if I feel the same about that pot.  But I'm totally frustrated with SS.  I have cleaned up a new calphalon pot and I like it very much.  But I still get some grey stuff coming off of the rim on the lid.  Right where the glass meets the metal.  And the same goes for the calphalon fry pan.  Maybe I should've bought better SS stuff.  Because I'm just getting frustrated with the amount these need to be cleaned up before not leaching junk.  Maybe I should've bought a Le Creuset SS sauce pot.  Or another cast iron enamel.  I don't know.

Quoted from Chloe

Have one large skillet I received as a gift that I can't give away.

An enamled cast iron skillet? If you're seriously looking to just get rid of it, I'd be happy to pay the postage

Yeah, why didn't I jump on that one????  

Quoted from chrissyA

An enamled cast iron skillet? If you're seriously looking to just get rid of it, I'd be happy to pay the postage

I can't get rid of it because it came from my son and daughter in law as an anniversary gift.....That's what I meant... I really can't give it away.....even if someone pays the postage...

What do you not like cooking on it?  Is it a Le Creuset?

Quoted from Chloe

I can't get rid of it because it came from my son and daughter in law as an anniversary gift.....That's what I meant... I really can't give it away.....even if someone pays the postage...

Darn

I truly believe that you are never "held hostage" by a gift.  Just because it was given to you, doesn't mean that you are obligated to keep it forever.  Your only obligation is to accept it graciously and thank the giver.  After that, it is yours to do as you please, even if it means getting rid of it.  Sell it and get the pot that you want.

I just ate an egg I fried on my new skillet.  It tasted fantastic!