skip to main content

Emeril 10 piece Stainless Steel cook set

15 years ago

Emeril 10 piece Stainless Steel cook set.

has anybody with an induction cooktop bought this or even a single pan or pot from that collection?

It must be the Stainless Steel one and not the aluminum one as that will not work with induction.

Thanks

Gary

Sort by:Oldest

Comments (8)

jejvtr
15 years ago
I do - it is by all clad - & I LOVE all clad - So for around $200 maybe a little less I purchased a set 3 yrs ago. It has held up remarkably well. Like how it heats, and cleans up easily - no patina yet, despite daily use & abuse

Good luck
59 Dodge
Original Author
15 years ago
Thanks for that jejvtr. What brand of induction cooktop do you have?

Gary
Related Discussions
Emeril SS cookware
Q
Comments (6)
My Mom is still using a set of Revereware that she received as a wedding gift in the late 50's. Frankly, stainless is pretty durable stuff. All-Clad and Emerilware (which is the same construction made in China or Korea) is a "tri-ply. A layer of aluminum sandwiched between layers of stainless steel. Stainless adds durability while aluminum improves heat conductivity. Tri-ply construction is generally considered better than using a aluminum (or copper) disc on the bottom of the pan because it eliminates the hot spots than can develop where the disc thins or ends.
...See More
High heat, stainless steel fry pan, brands, Demeyer copper etc.
Q
Comments (2)
The melting point of aluminum is 660 C; the melting point of copper is 1083 C. I doubt that you can heat a pan to either of those. Demeyere does indeed have frying pans, both nonstick and regular, that will stop heating at around 485 F. This feature only works on induction cooktops; it works because the magnetic material in the pans is designed so that it is only magnetic below that temperature. It would seem that they would work very well for the absent-minded cook. But, they are quite expensive, and do require induction. My current philosophy for nonstick frying pans is to go cheap so that I don't mind replacing them when they wear out. I currently like the Johnson Rose Crown Select (from Instawares and other retailers) line for this purpose. I have a 10" (I think) frying pan from them that has seem pretty heavy use for the last two years, and it is continuing to hold up pretty well. I'll probably need to replace it in another year or two. I like the Demeyere Atlantis line for other purposes. So far, I have had no problem with damage from overheating. There have been a couple incidents where things have burned on, and I have been amazed that the pan has cleaned up to pristine condition after a brief soak in soapy water.
...See More
Pinzon Stainless Steel Cookware (Amazon) - Opinions?
Q
Comments (2)
They are just amazing for that price. I was very impressed. Not only are they gorgeous looking cookware, they are made very well. They look like a $150+ set, and nicer than the Cuisinart Chef's Classic. They are a good weight and feel solid. They are sold out now, as they were down as low as $49.99 which is what I paid. The 3.5 qt. pan is great too. That was down to $8.63 at one time. My only criticism is that the covers, although built well, are a bit light and might dent easily. They need to add a 12" all purpose pan with domed lid to the line.
...See More
cuisinart 10-piece copper set at Tuesday morning $299 should we?
Q
Comments (4)
OK. First thing you should do is Google "Cuisinart 10-piece copper set" and study the results. If they are talking about the same set you are then the set is 3-ply copper outside, aluminum core, and stainless inside. Copper/tin such as the Mauviel Cupretam line is the best for heat transfer. This is followed by copper/stainless such as Mauviel Cuprinox (or Falk or Bourgeat or DeBuyer or DeHillerin) which has all the advantages of the Cupretam without the drawbacks of tin (scratches easily, melts if gotten too hot, the piece needs retinning eventually due to normal wear and tear). Next best for heat transfer is straight aluminum which can be found at your local restaurant supply and is as sturdy, light and cheap as copper is near indestructible, heavy and hideously expensive. Stainless-lined aluminum is a good bet but the good stuff such as All-Clad comes at a premium. All-Clad, Emerilware and Kitchen-Aid have an extensive line of cookware and is worth a look. Straight stainless is at the bottom of the heap and does not perform well. Back to the Cuisinart set. What they mean by "patina" is the schmutz that collects on the copper if you don't regularly polish it. In six months of cooking hearty agita-inducing sauces for your no-doubt extended family you will have much patina, all right. The rub, however, is that there won't be enough copper in the piece to do what aluminum does almost as well. The stainless lining will stay in nice shiny good condition but you'll have to keep it that way by hand since you can't put copper in a dishwasher. Aluminum either. So if you like the idea of hard-earned patina, this may be a good choice. If not, get a piece at a time of somebody's 3 or 5 ply good quality stuff. Or some pro-weight copper once in a while. Birthdays, holidays, anniversaries and road trips all lend themselves to acquiring what will become an attractive, eclectic collection of cookware that will add texture and warmth to your family's most important room...the Kitchen!
...See More
wa8b
15 years ago
I have a Wolf induction cooktop in a second home because gas wasn't possible there. I have a few pieces of All-Clad, but I much prefer Cuisinox. Same tri-ply construction, but the Cuisinox sauce pans have curved lips which make pouring from them much easier and neater. The straight pan lip on the All-Clad pans means that liquid always drips down the pan side as I'm pouring, and makes a big mess on the counter, or even worse, on the cooktop. I'm slowly getting rid of the All-Clad stuff and replacing it with Cuisinox which is made in Canada.

The link below is for the place I order from. They have the best prices I've found.

Here is a link that might be useful: Cuisinox from Best Cookware
59 Dodge
Original Author
15 years ago
Thanks for that wa8b. one of the differences between the "True All-Clad" pans and the Emeril set is the Emerel set has the curved lips. Thanks for that tip. Also thanks for the link to Cuisinox.
I have been checking out all the "Induction Safe" as they call it or Induction capable cookware, since I first ordered the Induction Cooktop (Electrolux). So far we have cooked with the pan that came with it (Chantal), and one pot that wife had that "Passed the magnet test"- a non stick Circulon small pot. Both work great but of course you do need more than 2 pieces of cookware.
I do prefer to buy in a local shop rather than on the net
so I will see if their are any retailers near for the Cuisinox.
So far Luv the cooktop, amazing device

Gary
User
15 years ago
The Emerel ware is only tri-ply on the bottom. All clad is tri-ply all the way up the sides. All Clad copper core has the pouring edges, but I don't think it's induction compatible.
mpwdmom
15 years ago
I've got pieces of both, and I much prefer the All-Clad. Eventually, I'll convert all. For now, it's one piece a year.
59 Dodge
Original Author
15 years ago
Soooooo, You have a "Johnny Cash Kitchen", mpwdmom? (LOL)
Or, perhaps you are too young to recall Johnny's song called "One Piece at a Time"?
enginerd
15 years ago
I really like this line of cookware, and overall it is a very good bargain. All of my sauce or stock pots are constructed with this design (tri-ply bottom) and it does a magnificent job of evening out the heat on the bottom.

In fact I would venture a guess that it does a better job because the bottom thickness of these pans is considerably more than anything in the traditional All-Clad line. Unless you are doing a saute where you need to transfer heat up the sides of the pan this design is much better IMHO.

That being said, you can bet I would want a regular All-Clad pan for my saute, fry, and wok.

Related Stories

KITCHEN COUNTERTOPS 10 Great Backsplashes to Pair With Stainless Steel Counters

By Becky Harris

Simplify your decision-making with these ideas for materials that work well with stainless steel counters

KITCHEN DESIGN Kitchen Sinks: Stainless Steel Shines for Affordability and Strength

By Rachel Grace

Look to a stainless steel sink for durability and sleek aesthetics at a budget-minded price

ART Bring on the Garden Bling With Artful Stainless Steel

By Jay Sifford Garden Design

Set stainless free of the kitchen, using it to brighten and decorate any garden in an unexpected way

HEALTHY HOME 12 Ways to Set Up Your Kitchen for Healthy Eating

By Becky Harris

Making smart food choices is easier when your kitchen is part of your support team

KITCHEN DESIGN Kitchen Counters: Stainless Steel, the Chefs' Choice

By Ivon Street Studio

Professional-grade strength and shining beauty unite in classic stainless steel countertops for the kitchen

HOUSEKEEPING How to Clean Stainless Steel

By Bonnie McCarthy

Protect this popular kitchen material with a consistent but gentle cleaning routine

KITCHEN DESIGN A Cook’s 6 Tips for Buying Kitchen Appliances

By Christine Tusher

An avid home chef answers tricky questions about choosing the right oven, stovetop, vent hood and more

KITCHEN DESIGN So Over Stainless in the Kitchen? 14 Reasons to Give In to Color

By Becky Harris

Colorful kitchen appliances are popular again, and now you've got more choices than ever. Which would you choose?

PRODUCT PICKS Guest Picks: 20 Fetching Pieces for a Retro Kitchen

Take a cue from the past for a cooking space that'll put a smile on your face today

KITCHEN DESIGN 10 Big Space-Saving Ideas for Small Kitchens

By Laura Gaskill

Feeling burned over a small cooking space? These features and strategies can help prevent kitchen meltdowns

Sponsored

More Discussions

Need help with countertops!

11

Shiloh vs. Showplace Cabinets....which do you recommend?

5

Support for seam over DW

12

Americana Cabinets by Midwest

0

help with counter/backsplash decision

13