Product Description

Sometimes the difference from ordinary cooking and great culinary achievements may depend on the quality of the cooking tools. Fundamentally, cookware quality is important. The materials used in pots and pans contribute to heat conductivity, uniformity, and overall consistency of heat distribution that can influence flavors derived from all ingrdients. This set of gourmet-class cookware was created by internationally acclaimed chef Emeril Lagasse, and meet his standards for culinary excellence. Jointly developed with leading cookware manufacturer, All-Clad, this set offers the at-home high performance stainless steel at an exceptional value. The collection features a thick, triple-layer disk of stainless steel, aluminum and copper, permanently bonded together to ensure fast and even heat distribution. The cooking surface is made of non-reactive, satin-finish stainless. Other features include perfectly-balanced and securely-riveted, tempered glass lids and flared lips for drip-free pouring. Safe for glass/ceramic stovetops. This 10-piece set includes an 8-inch Fry Pan, 10-inch Fry Pan, 2-quart Sauce Pan with Lid, 3-quart Casserole with Lid, 3-quart Saute Pan with Lid, 6-qt. Stock Pot with Lid This affordable cookware set may just be the link to raise your cooking results from good to delicious. Dishwasher safe for easy cleaning Emerilware includes a Lifetime warranty

Product Details

• Amazon Sales Rank: #68322 in Kitchen & Housewares
• Brand: Emerilware
• Model: 20002
• Dimensions: 12.00" h x 14.60" w x 20.10" l, 14.50 pounds

Features

• Set includes: 2-quart lidded saucepan; 3-quart lidded casserole pan
• Also: 3-quart lidded saute pan; 6-quart lidded stockpot; 8- , 10-inch fry pans
• Aluminum disks on bottoms for uniform heat and clad in copper for elegance
• Cast-stainless-steel, stay-cool handles; glass lids with stainless-steel edges
• Mirror-finish exterior; satin-finish interior conceals utensil marks

Amazon.com Review
Celebrity chef Emeril Lagasse kicks it up another notch with this stainless-steel cookware collection, following the success of his nonstick collection. Bam! This 10-piece set is a lustrous example of the stainless-steel collection, which is made by renowned cookware manufacturer All-Clad. Pots and pans are heavy-gauge, 18/10 stainless steel polished to a mirror finish outside and blessed with a satin finish inside to conceal utensil marks. To distribute heat uniformly and maintain it, there are thick aluminum disks on the bottoms covered in stainless steel so the cookware works on any stovetop, including induction. For elegance, the disks' edges are clad in copper.

The set consists of a 2-quart saucepan with lid; a deep, 3-quart casserole pan with lid; a 3-quart sauté pan with lid that's also perfect for braising; a 6-quart stockpot with lid; and 8-inch and 10-inch fry pans. The pot and pans display Emeril's signature on their cast-stainless-steel handles, which are riveted for strength, have thumb rests, stay cool on the stovetop, and won't be harmed by an oven's highest heat. The pot and pans' lips flare to facilitate dripless pouring. Made of tempered glass, lids allow cooking to be monitored without releasing heat. Stainless-steel bands around their edges prevent chipping and ensure a tight fit. Although Emerilware Stainless cookware is dishwasher-safe, hand washing is recommended. It carries a lifetime warranty against defects. --Fred Brack

What's in the Box
2-quart saucepan with lid, 3-quart casserole pan with lid, 3-quart sauté pan with lid, 6-quart stockpot with lid, 8-inch fry pan, 10-inch fry pan

Customer Reviews

Good for the price, but not like All-Clad
This is a nice set for the money considering that it is made by All-Clad and carries their lifetime guarantee. However, it is not the same construction as an original All-Clad pot or pan.

Original All-Clad is triple ply throughout (sides & bottom), constructed with aluminum "clad" by stainless steel inside and out. That construction distributes the weight of the pan evenly and you can feel the balance when you move the pan around as you toss your food around when you cook/saute.

On the Emerilware, the bottom of the pan is the only area you will find this type of construction, thus making it bottom heavy. And because the pan is bottom heavy, you don't have all the finesse of tossing food around as easily.

The sides are a thin, single stainless steel layer and and will have the tendency to bend easily if you aren't careful. The pans appear to heat evenly and do a decent job cooking overall.

Remember to use lower heat settings if this is your first time using quality cookware. Also, the lid handles become unusually hot when cooking, so use a pot holder or dish towel to remove them.

Best kitchen buy I ever made
People may have complaints about where it's made (where is ANYTHING made anymore) or not being fully All Clad in its construction, but look at the price! I've got the 10 piece set; my daughter, after helping me cook with it, asked for (and got) a set for Christmas; I know of three dinner guests who after watching the cooking and cleanup, have gotten the set. When you're cooking the bottoms get really hot, really fast, so if you're not used to good cookware you can be surprised. It conducts heat so well I notice changes in how long it takes me to make things that I make often.

I still can't get used to the handles not getting hot. But they don't get hot. The lid handles don't get too hot for my bare hands, either, even when cooking sauces for hours - and I am the biggest wimp about hot handles.

They clean up great - I've done blackened everything, and never had to use more than a nylon dish brush on a pan to clean it. Have also done panfried steaks where the pan bottom is black and crusted and then you make sauce in it, and the sauce cleaned out the pan bottom. The heat is even - when doing blackened stuff, it blackens evenly everywhere. If you've lived with non-stick cookware, you need to learn to use a little oil when cooking with this stuff. Hey, olive oil is good for you!

Frankly, I'd have bought it sooner if it didn't have Emeril's name on it, because it's an exceptional deal and I hate the whole celebrity endorsement thing. But this is really good stuff. I don't mind having his name in the kitchen with me if I can use cookware this good at this price.

Now if his knives would only be the same quality...

Great set of pans
I've been cooking since I was 5 and have used everything from my grandmother's cast iron to a $5 paper-thin aluminum pan, and I must say these are some of the best I've used. Sure they're not All-Clad, but for the price they make a great set for an enthusiastic cook with a limited budget. If properly preheated and oiled nothing sticks, and if you should overdo it with the heat a little stainless steel polish does the trick. They make a wonderful addition to a nice set of cast iron skillets (properly cared for cast iron is still superior for some things in my book).

In regards to the reports of the melted pots: As a materials scientist I have a bit of experience in melting metals with fire :) It IS possible to melt some metals with a natural gas stove as the flame temperature is ~3000F. That's not to say your pan will ever reach this temperature (or anything close) under normal operation, as that depends how much fire you're using and what's in the pan (ie water). Under normal operation it takes a few minutes for water to even begin boiling on a gas stove, even the small amount used for steaming broccoli, so I find it very difficult to believe this pan boiled dry in 1.5 minutes unless there was only a few millimeters of water in the pan and the stove was on the maximum setting. That said, judging from the scorching on the the unmelted portions of the pan, I'd say the pan had been subjected to intense heat for a prolonged period of time... the sort that would require the maximum setting from a large burner (or a defective burner) acting on a dry pan. The only way this pan could have melted in the way that it did is through gross negligence or a deliberate act. There's a reason you're not supposed to let pans boil dry.