All, advice from an old geezer who grew up with cast iron cookware: skip this set and get a good stainless steel set. When properly seasoned and cared for, SS is every bit as non-stick as these anodized sets, without the worries of the chemicals used in the coating, and with much better heat distribution qualities than the aluminum core.
I've been using SS pots and pans for years now. The best way to keep them non-sticky is to wipe them down with a wet paper towel immediately after each use. Or, you can use a brass - repeat, brass - pan brush to remove any hardened foods. Occasionally, very occasionally, I scrub the SS surfaces with a mild abrasive (Scrub-free is great) and detergent to brighten 'em up real nice. Then I season them again by gently heating them and coating them with a dampened paper towel and some cooking oil.
If you must have a non-stick set, then get the ceramic-coated ones, but expect the ceramic to wear down fairly soon.