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Take your cooking to the next level with Emeril's Pro Clad cookware. Made to please the most demanding cooks, this collection features a professional tri-ply bonded stainless steel and aluminum construction with an easy to clean, high polished stainless finish. The wide ergonomically designed handle rests comfortably in your hand for ultimate leverage and control. The pans also feature a top-notch rim that keeps spills and drips to a minimum, thanks to a lip designed specifically for mess-free pouring. The Pro Clad cookware is oven safe up to 550F. and has tempered glass lids to monitor cooking progress. The glass lids are oven safe up to 350F. The 10-piece set includes the following: 10-inch fry pan, 1.5-quart sauce pan, 2.5-quart sauce pan, 3-quart saute pan, 6-quart dutch oven, steamer insert and 4 lids.
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Technical Details
- Bonded tri-ply stainless/aluminum/stainless cookware for optimum heat conductivity and cooking performance.- Ergonomically designed handle for secure grip. The handle is permanetly attached with stainless steel rivets.
- Flared rim for easy pouring.
- Cookware is oven safe up to 550F.
- Tempered glass lids to monitor cooking progress. Glass lids are oven safe to 350F.
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By FreeAtLast (Newington, CT USA)
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 source pans looked like an oil slick with blue and pink hues that would not wash off. So, I hit the Internet and learned about Bartender's Helper (which I ordered) and vinegar. While I was waiting for the Bartender's Helper, 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.
Bartender's Helper -- 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 Bartender's Helper 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.
By A. Spann (Florida)
The first time I used my pots, they stained and tarnished. All I did was warm a can of green beans with plenty of liquid in it on medium heat. I took the pot set back. I did not like them at all.
By John H (Michigan)
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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