Review Emeril Pro-Clad Stainless 10-Piece Cookware Set 
Buy Cheap Emeril Pro-Clad Stainless 10-Piece Cookware Set From Here Now!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.
Readmore 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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"They got this one right" 2009-12-17
By Carter Hargrave (Tulsa, OK USA)
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.
"Great value for serious cooks" 2009-10-27
By Bob Wood (Little Rock, AR USA)
After reading a number of reviews, I decided to buy the Emerilware Pro-Clad Stainless set. Very glad that I did. The pieces in the set are very well-made (I believe the set is actually manufactured by All-Clad), heavy, durable and a pleasure to cook with.
The single criticism of the set that I've seen is, I suspect, more related to cooking with stainless steel pots and pans than specifically to the Emerilware Pro-Clad set. Stainless steel requires a bit more attention -- lower heat, cleaning by hand, and an awareness of how certain foods and chemicals react to it -- but it is well worth the extra time spent maintaining it. Nice even heat, stay-cool handles, beautiful appearance -- if you enjoy cooking and are relatively serious about it, you'll thoroughly enjoy this set.
The vinegar trick mentioned elsewhere is handy, and a bottle of Bar Keepers Friend is essential. The latter, in particular, removes staining and shines the pots and pans to a mirror finish quite easily.
One of the best cooking values I've come across in a long time.
"great set for the money!" 2009-09-24
By BodyART
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. :)
"Even heat. Great look. Minimal maintenance" 2009-08-23
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.
"VERY Disappointed" 2009-04-19
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.
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