Product Description
Celebrity chef Emeril Lagasse kicks it up another notch with this stainless-steel cookware collection. This 14-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. This set includes 8 and 10 inch fry pans, 1,2 and 3 quart sauce pans, 3 quart sauté, 3 quart casserole, 6 quart tall stock pot and 6 lids.
Product Details
* Amazon Sales Rank: #119705 in Kitchen & Housewares
* Size: 14 Piece
* Brand: Emerilware
* Model: 20017
* Released on: 2008-04-01
* Dimensions: 12.00" h x 16.00" w x 24.00" l, 37.80 pounds
Features
* 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
Customer Reviews
Cook Like The Pro's5
My kids moved out and it was time to get professional grade cookware. Baby let me tell you what! This is it; you can not get any better. This is top of the line but if you have not used professional cookware you will need to learn to cook all over. Non-stick is not professional cookware by the way. No matter how much you clean non-stick and take care of non-stick, it will always have food/taste carry over from what ever you cooked before. Stainless Steal will not ever have carry over taste. Follow the all-clad cooking tips and watch Food TV and you will not only be cooking like a pro but you will feel like a pro and really enjoy cooking. The only exception to this is scrambled eggs, keep or buy a non-stick fry pan just for scrambled eggs. I myself added the 8" stainless steal with non-stick coating from Emerilware. Hey you got have at least one non-stick coating pan on hand, what good chef would not. So it might as well be the best.
Don't listen to the negative feedback!5
The ones who rate this cookware set either have something against Emeril or don't know how to cook! I've had this set for three years and it still looks brand new! Heavy, durable and easy to clean (use Barkeeper's Friend and you'll never soak or use elbow grease again!). Handles stay cool and remember to cook over medium heat because the conductivity is very fast! Get one non-stick pan for eggs and you're set! Buy this set and it's an investment. Other cheap sets you're going to replace every few years. Took me 3 sets of cheap non-stick pans to figure that one out!
Cooktop workhorses4
I have used my set daily for four years now.
A caveat; if you are expecting All-Clad heft, this set isn't for you. This set does have All-Clad quality, but in a lighter set.
Pro:
The pans heat evenly across the entire bottom. I am currently stuck using an electric range, but you couldn't tell that in the pans. There are not any burner matching rings burned into any of the pans. I tend to use the highest heat settings while cooking.
All pans have a lip that allows you to pour/transfer their contents without dribbling.
Pans are stainless steel, but easily seasoned so that many foods do not stick.
Size range is perfect for a small family. They are my goto pans for almost every meal.
The lids are glass and you can keep an eye on what's going on in them.
Cons:
I don't use the two smaller frying pans. I don't like the flared sides coming from a small pan bottoms. The small bases on these two pans mean that I leave exposed burner glowing red to the air. They're kinda like small flat bottom woks; only too small for a decent wok.
The lids recurve back into the pan, good for recycling condensation while cooking, bad for taking the lid off as they are guaranteed to collect a lot of condensation and to dump it when you are not expecting it. A major problem if you're frying and you dump the condensation in the oil. I find myself leaning the lid, handle up, somewhere so the water drains on the counter, not back into my pan or onto a burner.
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