2 comments about All-Clad Master Chef 2 Roti Combo with Roti Pan, Roasting Rack, and 2 Turkey Forks.

1. Tried to post correction to item description under my "wearetheborg" login but it has not posted for several days so....Please be advised that upon further review (looking on the side of the box), this pan is made in China and not the US.



2. This pan is a great size for a 20lb bird. Solid MC2 construction and it's made in the USA. Item description does not state it but the interior of the pan is nonstick and not stainless. Good if you are a nonstick fan or not so good if you have reservations about using nonstick.

3 comments about All-Clad Stainless 14-Inch Open Stir Fry.

1. All Clad Stainless 14-Inch Open Stir Fry has not been used as yet. It will be a wedding present for our daughter. Feedback can be given after September 2, 2006.



2. I did not find a problem with the balance, as previously mentioned by another reviewer. The only thing a potential buyer needs to be aware of is, that if they are planning on tossing their food, they had better be strong because this unit is heavy! Other than that, it proves to be very useful for large portions. It heats quickly, heats evenly, holds the heat and leaves plenty of room to stir. Yes, it does heat evenly and allows the heat to drift up the sides. The purpose of a stirfry pan is to allow heat to move the sides of the pan to allow food touching the sides of the pan to cook as well. Now keep in mind, there isnt a perfect stirfry pan out on the market if you are cooking on a traditional gas top, flat top or coil range. True frying ala Asian style is done on an open flame!



3. This pan is heavy and badly balanced, and the handle is extremely uncomfortable. With a pan this heavy you need a good handle; this one is narrow (ruins the balance) and has sharp edges that are unpleasant to grasp. The pan is far too heavy to let the cook manipulate and flip and toss food the way one should for a stir fry or saute. I also find the surface very hard to clean -- the slightest fond sticks more to the pan than the food. Mine has been soaking in my sink for 48 hours now after cooking a very basic stir fry and I still don't think I'm going to be able to get it looking clean again. This is my first piece of All-Clad and it's very disappointing.

1 comments about All-Clad LTD Petite Roti Pan with Roasting Rack.

1. I found the roaster absolutely perfect for preparing chicken...just great. I researched the different units out there, and the all-clad seemed to offer the best solution. It did. I've been disappointed in other All-Clad....mainly with the poor handle designs that are too narrow to allow control over medium to large pans.

5 comments about Emerilware 10-Inch Cast-Iron Square Grille Pan.

1. I bought this with the panini press for my boyfriend's birthday. He loves it. It's a quality piece.



2. Very nice grill pan. Read up on seasoning and care for your pan and you're in for a treat. Great price. Excellent quality



3. I have a couple of two burner grill pans [which are just fabulous, BTW altho' pricey] but I wanted something smaller. This is too small, even for two. You also get a different 'grilled' flavor from this pan, and, finally it's heavy and hard to clean. So...



4. I went through three non-stick, very expensive pans from the major players, and every time the story was the same. I would really like the pan until I used it about six or seven times, then the non-stick coating would wear off and they would stick like mad. This is because proper grilling can only be done under high heat, in a preheated pan. Doing this to a non-stick pan heats it up well past its tolerances, and destroys the coating.
   
   So finally I tried a cast iron grill pan from Lodge. It was excellent, and took to high heat well. It is pretty hard to clean, the food sticks a bit, and the grill marks are not as crisp as I would like. Still, it was much better than anything aluminum.
   
   When I saw this one, I decided to try it since I like my other Emeril pans.
   
   It is even better than my other one. Interesting, as I strongly suspect these Emeril pans are also made by Lodge. The little tweaks he made to the pan are well thought out. The ridges are tapered such that they almost come to a point. The result is clear sear lines with no sticking. It is also heavier than my other pan, so it holds heat better, and has much higher sides to help contain spatters.
   
   There is one thing to be aware of, however. This pan is smaller than its Lodge counterpart, so it is well suited to grilling for two (even if the things you are making are large). If you are doing more than that, it'll get a little tight in there. I keep my Lodge pan around for the times I need more cooking space, but I can see this one is going to get a lot more use as I normally do two things at a time anyway.
   
   The first time you use it, spray it lightly with cooking spray oil inside and out, then put it on a high heat burner until it smokes. Turn the burner off and let it cool off on the burner slowly by itself. This will help season it a bit (even though it is preseasoned) and make sure that you won't get any sticking the first time you use it.
   
   If you are even thinking of experimenting with grilling, get this pan and give it a try.
   
   Sean P. Logue, 2008



5. This is seriously a heavy duty,, high quality product. The grill has deep grooves which makes for more healthy cooking as the fat stays on the bottom and it just feels like it can definitely take a beating should it ever have to. The only thing I found it lacking (and not really a big problem) is that the handle seems a bit short for a pan of this weight and size. You'd need two hands to carry it securely. Great product overall.

5 comments about All-Clad Stainless Cassoulet with Lid.

1. A perfect addition to my All-Clad pots and pans collection. Perfect for braising, sauteeing, even making soup, or just about anything. Can make a dish for 4 people. Love the shape of this one, so cute.



2. This is a great pot, which I'm using almost every day. It's versatile and beautiful. I love it!



3. This is essentially the All-Clad stainless steel 3 quart saucier fitted with 2 short handles. The "dutch oven" sold by All-Clad is a similar configuration of the 5 1/2 quart saucier.
   
   This is a versatile stovetop pan--wide enough for frying, deep enough for liquids, good-looking enough to carry to the table. It can also slide into the oven when needed.
   
   It may not be big enough to do a traditional 19th century cassoulet, with large hunks of meat and a gallon or so of beans, as one poster complained, but it functions quite well as an "everyday pan" for up to 4 persons. The dimensions of 9 1/2 inches by 3 inches (plus handles) fit the 3 quart capacity into a compact shape, with a rounded bottom for easy stirring.
   
   If you are looking for a versatile "do-it-all" pan, this is a good choice.



4. Disclaimer #1: I love my All-Clad pots. Love love love.
   Disclaimer #2: I don't own this.
   
   But isn't three quarts kinda small to make Cassoulet?? When I make it each fall, it fills the largest of my roasters (and even mounds over it). I have no idea how I'd get a mutton shoulder, a pork shoulder, a duck, a pound of sausage, and five (when dry) cups of beans into such a wee thing -- unless I had several of them.



5. The Cassoulet is a classic French stew which, according to the Larousse Gastronomique is 'A dish, originally from languedoc which consists of haricot beans cooked in a stew pot with prok rinds and seasonings. A garnish of meats, which varies from region to region, and a gratin topping are added in the final stages'
   
   This is a somewhat pricy piece of cookery for something designed to do a particular, somewhat complicated dish. I originally bought it with a gift certificate to a good cookware store because I wanted to be sure I had something both durable and distinctive. I have since found that the size and shape of the pot, aside from the superior All-Clad construction is excellent for both braises and thick gratins, two of my favorite types of dishes. It also happens to be just the right shape for whisking sauces and making baked pasta dishes and casseroles (note the similarity in name) such as macaroni and cheese. It is especially good for dishes where you want it covered for most of the cooking, with an uncovered browning step at the end.
   
   Excellent pot, especially if you simply cannot live without every possible piece of French cookery!

5 comments about Emerilware Stainless 8-Inch Fry Pan.

1. This pan is great but I would have preferred the bottom to be a little wider. I recently bought a stainless set which also came with a 8" skillet and the bottom is significantly wider. The Emerilware pan looks more like a miniature wok....cute but you can't fit much in it. On the other hand, it is therefore a little deeper because of this so I guess it's a matter of preference.



2. Heats extremely quickly. Use lower than normal heat. Made in socialist China, the last remaining worker's paradise, apparently at the same factory as my Cuisinart 12-inch stainless sauce pan, from looking at the tooling marks and how it's put together.
   
   The product photo currently posted is not very clear on the bottom. On the bottom, there is aluminum, then copper sandwiched in the middle, and the thin stainless bowl is attached at the top. I wonder why they don't just use the copper disc as the bottom and just forget the aluminum disc, but the heat does transfer in almost immediately, and seems to heats evenly.
   
   Don't use the green scotch-brite scouring pads on the back of those yellow sponges. The pan's included instructions say it's okay to use "nylon" scouring pads. But the one I used (Scotch-brite by 3M) is not just innocent nylon, but also is seemingly impregnated with some kind of abrasive like silicon dioxide or something(?). I found this out the hard way. The smoother a surface is, the easier scratchs will show, and this pan's cooking surface is very smooth (not mirrory like the outside, though, unfortunately, which, if it were, I think would stick even less). It IS smoother than the inside of my Cuisinart saucepan, by feel, and I think that's why it sticks less. I bought this primarily for eggs. I still get a little sticking, but I'm sure that has also to do with my cooking skills, or lack thereof (it's very easy to overheat due to the pan's super conductivity). It's not the same as a non-stick surface to me, but this is the only thing I will use.
   
   I have been switching to stainless to remove from my diet fluoride (from non-stick coatings), which is NOT a nutrient, and not part of the human dietary system, but actually a poison like mercury. Calphalon isn't forthcoming enough to me with chemical details about their coating for my satisfaction. I don't think it's simple as hard-anodization, or more companies would be doing it, and there seem to be some (trade) secrets with the Calphalon coatings, and chemical secrets are not acceptable to me for cookware, so it's stainless for me. I try to find the smoothest stainless surface I can afford.
   
   I'm rating this four out of five stars because this piece exhibits the same exact strange combination of very high and very low quality workmanship that my Cuisinart stainless saucepan does. This is typical of "high-end" Chinese goods (oxymoronic, I know), but nowadays there is no alternative thanks to globalists & free-traitors er traders. Some of the unexpected scratches or seemingly unfinished aspects of this pan are minor and won't affect performance.
   
   The price on Amazon as of this writing is extremely low. If you are considering this and another Chinese-made stainless frying pan, I think you'll be happy with this one. Oh, and aside from the huge name boasted on the face of the box, I could find no connection to Emeril on the inside. But hunting over the box, I found this on the side: "Designed in the U.S.A. by Emeril Lagasse for All-Clad Metalcrafters.", which I find dubious, but which you may find useful.



3. I bought this pan due to the reviews and the price. I cant understand the praise. Everything sticks.I used butter and I used oil to no avail. To be fair, I am accustomed to nonstick pans thus the 1 star. However, all I want to do is make eggs and not worry about a detailed cleanup. I have no use for this pan and it is in the garbage.



4. I use Calphalon commercial hard anodized and wanted to try out stainless steel. This pan seemed the ideal way to do it, given the price and the manufacturing pedigree (All-Clad). The first time I used it I fried ham and scrambled eggs in it using less than 2 Tbsp of butter. Very little stuck to it, and clean up was about as easy as a non-stick pan. Use a Dobie pad as recommended and you'll have no problems. I won't trade my Calphalon for stainless, but having said that, it looks great, heats evenly, and cooks like a champ. Well worth the $20. Give it a try and leave the Wear-Ever non-stick behind.



5. the pan in image looks bigger than the real pan I got.

5 comments about All-Clad Stainless-Steel Dutch Oven.

1. I gave this as a gift, it is just the right size for cooking for 2. It was very appreciated!



2. My wife has been slowly replacing all our kitchen cookware over the last couple of years. She performs hours of research looking for cookware that last. We are replacing a set of Revere cookware that she bought in college over twenty years ago. We have a small All Clad sauce pan from the same line as the Dutch oven we purchased, and we love it. Cleans up very easy and looks great. The Revere cookware being replaced still looks fairly decent. She registered for the All Clad Dutch oven on Amazon. I purchased this along with a Le Crueset Stock Pot.
   
   We are very happy with Le Crueset stock pot, but the Dutch oven has not faired so well. We read the literature that came with the Dutch oven on proper use, and have adhered to all of the literatures do's and don'ts to no avail. The outside always stays spotty, even with hand drying. The inside HAS reacted with the food and is discolored. It can be cleaned with a lot of work.
   
   In the end I would not recommend this product. I will be pursuing returning this product.



3. Don't let the price tag scare you - this pot will become one of the main tools in your kitchen. And you'll be hooked and you'll go back for more.
   
   A few years ago I went to a famous kitchen store to purchase Le Creuset, but they were out of the size I wanted and the saleslady suggested this All Clad dutch oven. She said, "I'm waiting for my own Le Creuset to wear out so I can get one of these."
   
   I took her advice, and I use this pot ALL THE TIME. At least once a week I use it to roast a whole chicken in the oven. I use it for spaghetti, casseroles, soup, jambalaya - anything. It works equally well in the oven or on the stove top. It's easy to clean - even oven-baked-on food comes off with a little soaking and a scrubber sponge.
   
   I don't have a lot of money but I considered this a lifetime investment that was worth every penny. I am so sick of the cheap and flimsy Chinese products that have saturated the market. It is SO refreshing to find cookware that is so well made, so versatile, and so good looking, too. I eventually purchased the 13" braiser which I also use all the time. It's a good complement to the dutch oven.
   
   If you're thinking of getting one of these, just do it!



4. Well it's not that old, but it is my go-to pot for soups, stews and braising large pieces. Stainless steel is the best because I can put it in the dishwasher. It heats well because of the All-Clad technology. High sides make it an excellent pot for frying. I've seen folks use cast iron Dutch ovens. I'm not willing to give up "dishwasher safe" for a pot that weighs a ton.



5. FYI: Cooks Illustrated used 8Qt Stockpot for the comparison, not this one (eventhough the comparison is for Dutch Oven)

3 comments about Emerilware One Pot - Low Pressure Cooker.

1. I have been into cooking Indian, Thai, and Vietamese food. Just tried this pressure cooker on some Indian dishes, and the flavors were amazing (one lamb dish and one chicken dish). The potatoes in the dishes didn't end up mushy like stovetop either, but the flavors just infused without any marinating, and nothing lost its texture. Wonderful product, so easy to use. I also bought his full kitchen cookware set, when out shopping for All-Clad. I found the handles on these so much more comfortable to hold than All-Clad. We have very close friends who are professional cooks in France who swear by a pressure cooker as a must-have for your kitchen.



2. For those of us that grew up with pressure cookers and use it on a regular basis this is like the treat of treats! ENJOY!.........yes a little over priced it is.....



3. Easy directions, fast and efficient meals and quick clean up!!
   Emeril's Stainless Steel Steam Surround Pot is the BEST
   and safest "pressure cooker" that I have ever used!!
   Thank you, Thank you, THANK YOU for making my life easier!!
   
   Charlene Gornto
   Hawthorne, FL

5 comments about Emerilware 12-Inch Nonstick Fry pan.

1. this is the 1st pan that i have purchased that says its non stick and actually is.the handle stays cool when you using it i dont use on no more than medium high heat & it works just the way i want it to,evenly cooking & the food taste great.i only have to use little to no oil thats what what the manual reccomends.im very satisfied with this product & im also in the process of buying some more emeril cookware.



2. My wife and I have Emerilware stainless steel cookware. For the stainless steel cookware, they do require more oil in order for foods to not stick to the bottom of the pan. I came across this pan when looking at the Emerilware websight.
   Unfortunately, you can't find these pans which are stainless steel with a non-stick cooking surface in stores, so I ordered this item through Amazon and have been more than happy with the investment.
   Food has been lighter tasting because less oil is necessary for cooking, and cleaning these pans are a snap!
   I would highly recommend, especially if you are looking for a pan with quality and style!



3. This pan has the high end features at a competitive price.



4. I have this pan for about 2 months and am amazed at how little cleaning needs to be done. It cooks very evenly. For me, it's as good as a pan can be.



5. This is a really good looking Fry pan that works great.It may be designed in the USA but the box says made in PRC. I guess that is China so although it is a well made item it is not the exact same pan as the All Clad stuff made in Pennsylvania USA. I will spend the extra dollars and get the real American made All Clad when I order more cookware.

5 comments about All-Clad LTD Nonstick Fry Pans.

1. The ongoing debate over cookware at my house is over: All-Clad is the best cookware overall and is worth the extra money. Our coppers tarnish and require retinning. Our encapsulated disk cookware (Reverere and Farberware) suffer from loose and broken plastic handles and too-small disks which limit the cooking area of the fry pans. The biggest debate was between Calphalon and All-Clad LTD nonstick models. My wife really liked the lighter weight of Calphalon's Commercial Nonstick line. After living for both for several years, All-Clad has shown its overall superiority in the following ways:
   1) Durability. The non-stick finish All-Clad uses wears like iron. The Calphalon's finish shows many more scratches and blisters.
   2) Denser anodized finish. The All-Clad LTD finish is much denser and more even that that on Calphalon. This makes it more attractive and easier to clean. The LTD stuff does look great on a rack mixed with Calphalon too. It's tough to beat black aesthetically.
   3) Greater heat sensitivity. You actually cook with the stove set to a lower temperature with All-Clad. It appears to register changes more quickly. Both types of pan are good in this reguard - but the All-Clad is noticeably better.
   
   As a fry pan, the All-Clad LTD 12" fry pan hits on all cylinders. It's big enough for a 4 egg omlette, or most of pound of bacon. It's battleship built, well balanced, even heating with great sensitivity. The handle stays cool and is angled so that you can lift the heavy contents without undue strain on your wrist. The nonstick finish is effective and tough as nails. The LTD finish is durable and very attractive. It matches well with other anodized aluminum cookware - and you can clean it very effectively with Ajax or Comet and a 3M scrubby. Just make a nice paste and power away the burnt on grease in moments leaving the original matte anthracite finish. Don't worry about scratches - the anodized finish is far harder than the cleaner - only the dirt is stripped away. It looks great and is really durable. Just remember than you cannot dishwash any anodized aluminum cookware. The phosphates will oxidized the finish and leave it chalky and pale (and ruined).



2. Was very please with my 8-inch nonstick All Clad fry pan. It has been a great addition to my other All Clad pans. I needed a non-stick pan to make a basic fried egg, grilled cheese sandwich, etc., and this was just the pan. It's a must have and I'm sure you won't be disappointed.



3. I've had All Clad LTD pans for a number of years now. I usually cook several times a day almost everyday & although these pans cook beautifully and the interior looks beautiful & cleans up easily, the anodized exterior looks terrible now. I wouldn't mind so much but I have them hanging on decorative pot rack. For that reason I want to replace them with the less expensive version in stainless steel but the financial loss is killing me. I don't have room in my small kitchen to put them away. We've had a stainless steel All-Clad sauce pan for a few years which still looks great and isn't embarrassing hanging from our rack. If you don't mind so much what your pots look like then these would probably be a great choice. If anyone knows any great secrets to keeping these looking great, please post them in the discussion area. I've contacted All-Clad several times and do exactly as they say without achieving any desired results.



4. We've had this for almost two years- and it gets used on average 2-3 times per week. Its still in fantastic shape. No scratches/flaking of surface, in spite of occasional abuse from visiting "chefs" using metal utensils and too-high heat.
   
   Primarily cook eggs, sometimes for sauteeing fish. Non-stick is excellent.
   
   Definitely worth the money- I'd had inexpensive non-sticks before, and they never lasted for long, no matter how careful we were.



5. You would think that for nearly $100, this pan would be indescructable - not so! We've had this pan for under 2 years, and first the surface lost its non-stick characteristics. Then, it started to peel off - first on the outside top edges of the pan. We NEVER used harsh cleaning products or rough sponges, yet the surface just came off! And don't think you can just contact All-Clad for a replacement under warranty - I've tried to get in touch with them twice and they've never responded back to me. Save your money and buy a cheaper pan - even if you have to buy a new one every year, you'll still make out in the end.