Customer Reviews

Emerilware Stainless 8-Inch Fry Pan

5 star:		(5)
4 star:		(2)
3 star:		(0)
2 star:		(1)
1 star:		(1)

 

 

After a few weeks of using this pan almost daily, I am thoroughly impressed. Although I was concerned initially that 8" would be too small, it is actually very deep for a fry pan and has proven to be just the right size for many tasks (the pan measures 8.5" across the top). It heats evenly due to the thick layered bottom and the handle stays cool to the touch. I also like the fact that the lip is flared which helps with pouring. There is no lid but with the flared lip, almost any lid less than 8.5" in diameter works fine to cover the pan. Unfortunately, it is made in China but the quality appears to be outstanding. I found the pan locally for the same price as listed and consider it to be a good bargain. Overall, I'm very satisfied.

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.

I recently purchased the Emerilware 8 inch pan since I've been dying to get some professional quality stainless steel cookware for a while now. And I am happy I bought it!

I had been looking at, and really impressed with, the All-Clad pans in a local store but found they were a bit out of my price range.. When I found the Emerilware pans online, and then found out they were made by All-Clad from Emerilware.com I had to check them out.

The pan is beautiful, and the weight and feel of it is perfect! I had also been skeptical about the solid metal "stay cool" handle, but it really stayed cool even when boiling liquid in the pan. I was able to pick the pan up with bare hands while stuff was boiling in it. Very cool, heh..

I picked up the smaller 8 inch pan so I could try out the cookware line since it was only 20 bucks. Very cheap, and worth every penny! I plan to next pick up the pasta set and a sauce pan next.

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.

This pan is a great size for many uses. Don't know what I did before purchasing this wonderful pan. Cleans up perfectly even when abused by my sons! I gave a couple of these for presents also.

I purchased this pan to see if I would like stainless steel after having all "non-stick" for the past 30+ years. The first thing to understand about stainless steel cooking is to TURN THE HEAT DOWN!!! You can't cook in stainless like you do in non-stick - unless you want EVERYTHING burnt and stuck to the bottom of the pan!!! Start warming up your pan for a few minutes before putting in your food and remember to cook on medium-low to medium using butter and/or oil to lubricate the pan. You will see great results and the "fond" (small bits of meat stuck on the bottom of the pan) can be loosened by "deglazing" the pan with a small amount of stock or wine and will render a WONDERFUL pan sauce!
Cleanup is a snap and you can return the bottom of the pan to look like new by rubbing a wee bit of "Barkeeper's Friend" in the pan after washing the pan and before rinsing. LOOKS GREAT AND COOKS GREAT TOO!!!

UPDATE Nov 2008: I acquired some old, made in USA RevereWare pans from my mother and grandmother. It's amazing, they really don't stick at all, unlike all this Chinese stainless stuff I've tried. It was a revelation. I thought I was just doing something wrong the whole time, or that stainless would never suit my needs. Although the finishes look similar, the old American stuff is of obviously superior quality when you actually use it. And the ones I have are at least 20-30 years old, even including scouring marks. I don't use this Chinese Emeril thing anymore. My mom bought it for me as a gift after I asked for the old Revere Ware stuff. It took a couple years, but I eventually got it anyway, and was right in wanting it. Maybe I'll regift this Emeril thing back to her as payback... I'd dock this product from 4 down to 3 out of 5 stars if Amazon would let me. The reason I'd leave it at 3, is because most stuff is made in China now, and I have to compare this to what else is on the market. It's sad. And if you could find anything made in America, it'd be prohibitively expensive for most people. Before the Civil War, our federal government made most of its money on tariffs--which helped our workers, and avoided a perceived need for income tax. With "protectionism" marketed as a bad word, this is what we get as a result. Globalism...

----TEXT OF ORIGINAL REVIEW----
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.

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.

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