Yeah, you don't want all of your cookware to be non-stick. I'd say only 1 or 2. The glass lids and rubber handles are nice. But I tend to stick to all stainless. I tend to scorch alot of sauces (on purpose) for a glaze... hard to scrape up using non-stick. And I hate not being able to use a metal spatula. If you go with rubber handles make sure they can withstand high heat. Such as the over.