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Old 10-11-2006, 01:48 PM   #1
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Emerilware everyday pan - anyone ever use it?

Anyone using this?

http://www.emerilware.com/allinone.asp

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Old 10-11-2006, 03:56 PM   #2
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I have a VERY similar pan by Calphalon - I use it enough but I think mine was free if I bought so many $$$ in other stuff. If I had to actually pay for it I think I use it enough to justify the cost. I like the nonstick surface and the size for making big fat frittatas.
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Old 10-11-2006, 04:48 PM   #3
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I don't have the everyday pan, but I do have several Emerilware nonstick pans and they have been very nice to cook with. Mine are 4-1/2 years old and still look like new. I do not use metal utensils, nor do I put any of them in the dishwasher, but other than that I don't baby them, and they seem to hold up quite well.
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Old 10-11-2006, 06:05 PM   #4
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The Calphalon everyday pan is cheap on Amazon. I gave it to all my kids for Christmas a couple of years ago. It is a great shape--would do for a paella pan.
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Old 10-12-2006, 10:43 AM   #5
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I have mostly All Clad LTD now, I wander should I get the All Clad braiser instead? I really like the Emeril non stick feature...
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Old 10-12-2006, 10:48 AM   #6
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Quote:
Originally Posted by jc9394
I have mostly All Clad LTD now, I wander should I get the All Clad braiser instead? I really like the Emeril non stick feature...
If you like the Emerilware, buy it. It's OK if all your stuff is not from the same product line.
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Old 10-12-2006, 10:55 AM   #7
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I have been trying to avoid purchasing non-stick cookware, because I do alot of things involving high-heat, and have had repeated frustration with the coating flaking into my food. Always remember when using nonstickpands to be really careful about using them with proper temps and properly cleaning them.
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Old 10-12-2006, 11:25 AM   #8
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Non-stick definately has its place. I think you'll enjoy the piece.
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Old 10-12-2006, 12:58 PM   #9
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There are some very good non-stick coatings available--definitely not the Silverstone kind sold in the supermarket. The other problem with the high heat and non-stick is that you shouldn't heat the pan without something in it. It is that kind of high heat that is particularly bad. With food in it, it isn't as likely to get to its destruct temp.
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Old 10-12-2006, 04:55 PM   #10
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I use plenty of heat on my Emerilware.... as Gretchen says, just not on an empty pan. I add oil fairly early so that there is always something to take the heat, but I often sear on high when cooking pork chops, blackening fish etc. After 4-1/2 years my most often used saute pan is still going strong with no damage to the non-stick coating.
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