I bought a Pro-HG set at a home show. It and Ameriware are made in the USA by Vollrath for Cook's Warehouse to CW's specifications. The 25-year warranty is honored through Vollrath, but the details on the warranty were different than what the Pro-HG sales rep stated. The non-stick is ceramic-titanium reinforced... which implies those materials are reinforcing something not as hard - probably PTFE. Though, I could never get a straight answer from CW on what exactly the non-stick was made of other than, "well, yes, there is some plastic in all non-stick coatings." Teflon and other PTFE-based non-sticks are non-reactive and food-safe. The coating can begin to break down at temperatures around 400 to 500 degrees F. The fumes can cause flu-like symptoms in humans and have been shown to kill or seriously sicken pet birds. That is why non-stick often has warnings advising only medium and low heat settings. Some of the breakdown fumes are extremely potent greenhouse gasses, which is a disposal concern for the ubiquitous non-stick pan that often ends in the trash after a few years. As far as pricing goes, you can find Vollrath cookware pieces at restaurant supplies such as BoxerNW.com ... As an example, the Pro-HG/Ameriware 12" Griddle that CW sells online for $99 can be had for about $32. Anyone know what they sell that for at the road-show price? I seem to recall about $30 or $40. The $400 set price is not far from restaurant supply prices, plus you get a 25-year warranty from Vollrath. Sets, though, may leave you paying for pieces you rarely or never use, or would be better off having in a stainless, cast iron, carbon steel, or anodized aluminum surface. Here is a link that might be useful: Vollrath 12

DH & I spent 6 years together only on weekends. We had an apartment in NY where he stayed during the week & I stayed in Mystic. Only sometimes would I spend a couple weeks in NY. I cooked in Mystic & froze individual servings of entrees, sides, desserts, & snacks. DH would transport via our huge boat ice chest every week. I cooked for us both on the weekends. I, OTOH, had the same opportunity to eat great POOF'd meals but rather just grabbed a carton of yogurt, a spoonful of peanut butter, or a slice of cheese & piece of fruit calling it "dinner". I didn't follow a schedule...usually ate when I realized I'd had nothing for the day. I didn't care enough about eating to even bother getting something from the freezer & walking it to the nuker. Just didn't have an appetite. But I loved cooking to fill the freezer for DH. He ate very well. I love cooking more than I love eating. Now, he's retired & we're both in Mystic. Suddenly, I'm ravenous! Now granted, the steroids I have to take now have something to do with it but it's a lot more...it's having DH here to share a meal. There's no doubt in my mind that if I were permanently alone I wouldn't bother with much cooking. I enjoy good food but (pre-spinal injury/stroke) I'd likely be involved with my piano, gardening, or painting/drawing & just never think much about eating. When I'm deeply involved in something food doesn't occur to me. DH, OTOH, wants 3 meals/day & gets grouchy if he misses one. :) Bottom line, I enjoy cooking for others but would rarely (if ever) do much for just myself. Another thing, after I've prepared a huge family holiday meal I then don't want to eat. I either don't eat at all or just pick at a small plate. Then, hours later I'll fix myself leftovers (love leftovers!). When the kids were all home it was frequently the same thing. After fixing a big family dinner I didn't want to eat. So, I'd fix something light, or leftovers again, after the kids were down. After cooking a big meal I'm just not hungry anymore. I could definitely work as a chef & not gain a single pound. Being around all that food...I'd never be hungry. /tricia

No, Plllog I am a buyer. In Arizona there are about 12 medical diagnoses which can get you approved for medical mj. I have the only nonspecific diagnosis which is severe and chronic pain. I have, among others, degenerative disc disease and osteoarthritis with many epidural and other injections. I see pain specialists. So in April I went to the mj authorizing doctor and was approved and I got a card. Then I went to a dispensary and bought jellie beans and a chocolate bar and a tincture. The edibles take 45 minutes or so to work. I need to experiment with dosages. I was not happy with the effect during my 3 experiments. But now I am back in Chicagoland. Today have appt with knee replacement surgeon. The good fight continues.

A basic cooler will keep something cold or hot for hours. Safely. We do it all the time for BBQs(hot) and frozen foods. Think your basic travel mugs. Hot coffee 2 hours later, iced tea in the summer...ice still solid cubes. If you are not sure about your coolers insulation, test it. (there is foam in the layers usually.) The manufacturers know what they are doing. No need to build your own. Put a towel in the bottom, then some newspaper, or cardboard...then a pot of hot water or tea kettle. Test the temp, then again in an hour, then two hours. Or four... Hot food will be safely hot for a long time. Depending on your cooler. I've never needed longer than 2-3 hours so not tested more than that...but I have traveled with a solid block of bagged cod frozen for four days and it was still solid. (dropped the block on a rock when home and put the frozen bagged portions into the freezer). Hot food above 140. Magic numbers are 40-140. Cold food under 40, hot food above 140. Cook your turkey to almost done 160. Covered, not crispy roasted yet. Cheese cloth butter soaked on the breast maybe. (foil over). Find a pan that fits your cooler over a towel and newspaper. Breast side down, (all the juices Weill keep the breast moist) cover with parchment/foil, then newspaper, another towel ...temp may drop to 155-160 in two hours. Safe temp. Oven roast half hour 375 ish when you arrive. Breast side up uncovered to brown. You can pre-heat your cooler with a pan of hot water or kettle if nervous. But you have an instant read so you can check it. Seems a bit of a pain-in-the-but though rather simple thought through the process and having it all ready to go.