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List Price: $299.99
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I'm just a guy who likes to cook. The Berndes teflon sauce pans that I've been using for years were starting to deteriorate, and I knew I wanted to replace them with a set of stainless steel clad cookware. As much as my ego wanted All Clad or Demeyere, I just couldn't justify the cost. After a lot of research and store trips, I decided on the Calphalon Tri-Ply set. Deciding to make one last attempt to kill any buyer's remorse, I made one more trip to Bed Bath and Beyond just to be sure. That's when I spotted the Emerilware Pro-Clad set (this is the fully-clad line, not the original line with the heavy disk welded to the bottom). I should say I'm not really a fan of Emeril -he's just another TV personality to me. I rarely watch his shows, and I've never eaten in his restaurants. If anything, I'm the kind of person who would avoid celebrity endorsed products.
Enough with the caveats. I wasn't crazy about the handles on the Calphalon set. Too skinny and short for my hands. When I grabbed the Emerilware sauce pan, it was instantly very comfortable in my hand. The handle is much beefier than pretty much any other SS cookware I picked up. Performance-wise, the handles stay cool on the stovetop (I have a glasstop). Even the loop handles on the stockpot were cool enough to pick up and drain a pot of spaghetti. Love the handles. The pieces have a slight heft to them without being unwieldy. I have a couple of old monster fry pans, and these are very easy to manage in comparison. Good weight and balance. Also, liquids pour nicely off the rolled lip.
I've had no problem adjusting to SS after using teflon for a lot of years. I use olive oil or canola oil, and have had no problem with food sticking or burning. I love the saute pan for searing steaks, chicken, and pork chops, then throwing it into the hot oven to finish. Back on the stovetop (using a pot holder, duh), a little bit of chicken broth or wine deglazes the pan and makes a quick an easy sauce. I find that I use all of the pieces in the set on a regular basis. The steamer is useful as we prefer to steam our veggies. If you follow the instructions and keep an eye on the heat, these things clean up with absolutely no problem. Any residual discoloration or stubborn bits come right off with Barkeepers Friend.
I deducted one star for the following small gripes: I would have preferred SS lids instead of glass, even though I haven't run into any drawbacks with the glass. Next, the Pro-Clad line is somewhat limited compared to other brands. I picked up the largest (3 qt) saucepan to round out the set -I would have preferred a 4 qt with an extra loop handle, but it' not offered. I'm hoping the manufacturer adds other choices to the line over time. It would be nice to have a matching saucier or wok, for instance. Lastly, I've noticed that the frying pan is warped very slightly, maybe 1/16", so that it rocks a little bit on the glasstop. I didn't notice if it came out of the box this way, or warped slightly from the heat of the stove. It doesn't seem to affect the performance anyway. All of the other pieces are perfectly flat on the bottom. I inspected all of the pieces for burrs, and found them all to be perfectly smooth.
In summary, my wife and I are really pleased with our purchase of the Emerilware Pro-Clad set. It works great and looks great. We expect them to give us many years of great food.
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I was reluctant to get a stainless set because of the reviews of those who found it easy to stain their pans -a fear reinforced by the pamphlet that came with the set warning of possible pitting from salt and discoloration from too high heat! And, sure enough, on about the third or fourth use, my wife cooked up some salty canned soup and one of the sauce pans looked like an oil slick with blue and pink hues that would not wash off. So, I hit the Internet and learned about Barkeeper's Friend (which I ordered) and vinegar. While I was waiting for the BarKeeper's Friend, I put some white vinegar in the sauce pan with some water. Almost instantly, the pan -which seemed cosmetically damaged beyond repair -was looking as good as new. I did heat the water, but I believe the stains were gone as soon as I added the vinegar to the pans. The pamphlet writer evidently didn't know the vinegar trick!!
Cook with less heat and wait until the water is hot before adding salt -the combination will ensure that the pans continue to look new after repeated use. Lower heat and the use of the covers (there's a reason for having them -and you won't even get a false scare.
Barkeeper's Friend -a less abrasive version of a cleansing powder -works well to remove minor stains from both the inside and the outside of the pans with no scrubbing required beyond that you can do with a sponge.
But, it's not about the pan's looks -even though it was great to find that the looks can readily be maintained. It's about the even heating. There are no hot spots. The reason you're paying extra for these pans is that their heat distribution is simply excellent, something you may never have experienced with cheaper sets. If you haven't experienced cooking with even heat, you don't miss it. But, once you do, you'll never want to go back.
I'm happy with the set and delighted that the complaints encountered about stainless steel picking up stains are misguided. Yes, with too high heat, with salt being added to cold water, or with some canned soups, the pans may appear damaged and will not respond to just anything. But, the vinegar trick is totally effective with discolored pans and the Bartender's Helper dispatches little black marks that may show up with ease.
Finally, if food gets burnt on to the pan, throw some water into the pan and bring it to a boil. The food can be easily scraped loose with a plastic spatula and Barkeeper's Friend will dispatch dispatch any relatively stubborn spots.
With reasonable care, the good looks of the pans can be retained indefinitely. And, should there be some staining that I haven't encountered, the pans will continue to do their jobs well anyway. It's stainless steel. Nothing will leach from the pans into your system. Teflon isn't necessary. Warm the pans before adding food, and the food doesn't stick with a little cooking spray or oil to help things along.
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I'm not one to take much time with giving reviews (very busy!), however, without the reviews of others who have gone before I would have had a much tougher time making the very big decision on what cookware to buy for my new induction stove. I researched for two weeks! So for those who are researching, here's my two cents: If you don't already know, only certain cookware will work on an induction cooktop (magnetic stainless steel, cast iron, enameled steel if a magnet sticks, it'll work, but it should stick firmly for best results). I Purchased an entire set of Emeril Pro-Clad Tri-Ply stainless cookware and LOVE IT! (I did purchase one piece of Emeril's clad-bottom cookware to test first, and it didn't perform as well as the Pro-Clad Tri-Ply. I think that line might be more suited for gas or electric burners?). This cookware is the result of a collaboration between All-Clad & Emeril, and for the price it is an incredible value. Heats evenly, handles don't get hot, they clean up easily (thanks to all you folks who recommended Barkeepers friend it really works)and the glass lids allow viewing of the contents while cooking. I wasn't really a fan of the glass lids, but I'm liking them a lot now. I'm not a professional chef, but I can see that the cookware heats very evenly and like the cooking results I've achieved so far. In addition, it is substantial and heavy enough to work on induction without being too heavy to lift. Seems very well made (there is not much difference in weight or looks between this and the All-Clad cookware I looked at) and it looks as though I made the right decision! The experience of this home cook is that this product is superb!
Honest reviews on Emeril by All-Clad E914SC64 PRO-CLAD Tri-Ply Stainless Steel
If you want All-Clad quality for a reduced price, this is the set to buy. If you buy this set, its also a fantastic opportunity to get Amazon Prime essentially for FREE. When I bought this a month ago, you got a free 12" pro-clad skillet and 10" cast iron grill pan if you bought $300 or more in emerilware. I did, and the shipping for all pieces came to $65 dollars. I looked at amazon prime, and I bought a year's subscription for $70 dollars, and got 2nd day shipping of the pans for free. :)
As for the pans themselves... This are stainless steel tri-ply pans. All-Clad makes them for emeril, and they bear the quality of all-clad pans. Its a terrific value, even without the freebies above. You're not going to find any major differences when it comes to the shortcomings of stainless steel when comparing to other brands, more expensive or not. All stainless steel pans will rainbow with extreme heat, and will watermark, and tarnish, and will be harder to get baked on bits Off compared to nonstick. The trick is knowing the cleaning tools to make like easier. In the previous reviews, the two essential products were covered. Barkeeper's friend: cookware version, and distilled white vinegar. I definately recomend the cookware version of barkeeper's friend over the standard, as it does not contain abrasives that will scratch your pans. Since I started cleaning my stainless steel with BKF, I have no issues with tarnishing. my pans stay looking new. Its all about having the right tools for the job.
I also will never dishwash a pot or pan, nonstick or not. They deserve handwashing treatment for prolonged life. Never let them soak more than a few minutes to get off grease. a good way to loose your pan to the elements is let it set submerged in water covered in grime.
I love the ability to cook on the stovetop, then switch to oven. Stainless steel is meant to trap all those bits of meat on the bottom for the purpose of deglazing to make sauces or gravies. lets see a traditional non-grooved nonstick pan do that. I still use nonstick, but for certain tasks. stainless steel just doesn't do eggs right. :) and if you say it does, you're most likely deep frying them from the grease you need to use to keep them from sticking, don't own a nonstick pan, or can't admit stainless steel isn't good for all jobs. :) I keep my old trusty 10" nonstick just for sunday mornin' Eggs. :)
Find helpful customer reviews and review ratings for Emeril by All-Clad E914SC64 PRO-CLAD Tri-Ply Stainless Steel
This is the Pro set made by All Clad to the chefs specs. I have many all clad pieces and the handles on the Emerils are far superior and more comfortable. No heat trasfer to the handles and very little to the lid handles. Glass lids are a nice touch as you can check your stuff without loosing any heat or steam. These are built like a rock and look great. Nothing cheap about these and nice even cooking and heat dispersal. You wont be sorry.
