Lawrence --- I used it for dinner tonight, and I can say I truly like it. I had forgotten how easy it is to cook in teflon! The "teflon scare" was really getting rolling around the time I moved into my first apartment, so I had never bought teflon for myself. Since then they have decided it is safe so long as it isnt overheated empty, so I felt ok buying this set. I have never owned pans so easy to clean, and I simmered my marinara sauce in it tonight for 2 hours with not the least bit of sticking. The bottoms are perfectly flat, and it responds very well to heat changes in my corning smooth top, much faster than my old set, which was so thick that between it's retained heat and the stove's retained heat it was difficult to lower the heat without removing the pan from the burner.
Sam --- It is the Teflon II, though I'm not sure what the difference between Teflon and Teflon II is.
The cookware isn't very thick at all. It's not as thin as mirro, more the thickness of the old West Bend stuff, but it tapers to nothing at the top edge, instead of the thick cut off edge West Bend had.
Tom and Harley --- I hope that so long as I follow the directions in the booklet, (and I have so far. When it arrived I washed it and conditioned the interior with oil per the directions.), I wont have any trouble with staining. One has to wonder how many housewives of times past actually bothered to read the instructions with the cookware, and follow the stain removal steps at the first sign of discoloration. Considering how much cookware I have seen with layers of built up baked on grease from people never cleaning the outside properly, and then complaining that it is impossible to remove when they finally attempt to remove it, not many. I would guess most pulled it out of the box, and immidiately started using it without conditioning it per the instructions, then didnt bother to do any stain removal until it had went past slight discoloration all the way to deep stains. Few people seem to grasp that maintaining a finish is far easier than restoring it, or even understand the difference.
Slightly off subject, but I guess my preferences are a bit odd compared to most. Most people say that the smooth top stoves are impossible to keep clean, but after I finally got mine clean the first time, it has been a breeze to keep it spotless. A quick wipe with the Weimans smooth top cleaner, and it is perfect, much easier than all the palaver of removing drip pans and reflector rings and such and soaking and scrubbing with a regular electric stove. So I guess that may account for why I like this cookware so much. Everyone is different.
Here is a picture of the box, before it was opened for shipping to me.
