Emeril by All-Clad E9830264 PRO-CLAD Tri-Ply Stainless Steel Dishwasher Safe PFOA Free Fry Pan / Saute Pan Cookware, 8-Inch, Sliver
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- Bonded tri-ply stainless, aluminum, stainless cookware for optimum heat conductivity and cooking performance
- Flared rim for clean pouring;Stainless cookware is oven safe to 550 degree F
- Ergonomically designed handle for secure and comfortable grip Handle is permanently attached with stainless steel rivets
- Suitable for gas, electric, ceramic glass, or induction stovetops
- Dishwasher safe and Life time warranty provided
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|Price||Unavailable||Add to cart to see price. Why?||$119.95||$142.39||$80.78||$69.20|
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|Item Dimensions||14.5 x 9.12 x 4.5 in||10.5 x 18.25 x 4.13 in||12.5 x 20.5 x 2 in||8.8 x 15.3 x 2.7 in||8.9 x 15.9 x 3.7 in||18.7 x 12.8 x 4.33 in|
|Material Type||Stainless Steel||Stainless Steel||Stainless Steel||Copper||Stainless Steel||Stainless Steel|
Kick your cooking up a notch 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.
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After buying this, was initially slightly disappointed with the Emeril All-Clad as it seemed to be less capable of non-stick even compared to my old revere ware (solid stainless) 9" was proving to be.
After experimenting with the Emeril for a couple of days (probably did eggs or sausage more than 10 times with it), I finally experimented with LOWer HEAT.
So my glass top stove goes from 1 to 9 (Low/Sim, 2 , 3 etc to 8, than High). My Ceramic, "new non-stick" or the Revere Ware Solid stainless all heated and cooked best at about 4.5 or 5. Heated for 5 mins or so, then added oil, immediately started to smoke, kept it in for a couple mins, very afraid of a grease fire, etc.
But just tired the Emiril at a setting of 3 !!! heated for 5 mins, did the water test where u want it to bounce around and then evaporate (rather than sizzle away immediately), then added spray on canola oil. Unlike before when it would smoke immediately, was able to leave it on for almost 5 mins with no fear.
Now my 'round egg' (silicon ring) did awesome! It was really getting the heat right. There was no stick! clean up was a snap! piece of cake o! Just run some water over it and use a paper towel. No burn marks, no dis colorization (needing BKF) ...
So the moral to this story is ... with this pan, use a lower heat than you would with most others. It will do great :)
Enter Emeril by All-Clad. This line seems to be something of a budget line (it's made in China rather than the US, etc.) but still uses the same try-ply construction as the regular All-Clad line. The savings are decent, but at full retail I don't know if we would take that trade off, but I saw this fry pan on sale at $25, which was an unbelievable bargain.
Having used it several times we feel it compares reasonably well with the professional line. The pan itself is slightly thinner in construction than its professional grade breathren, and not surprisingly it seems to heat up faster but not hold heat quite as well (e.g. for searing multiple items) - but it still does both better than our inexpensive non-All-Clad pans. The handle also seems to be made differently; I don't know if it's a cheaper metal or less expensive forging method, but the result is a handle that is noticeably thicker than higher end All-Clad pots and pans. It's not uncomfortable to hold, but it feels distinctly different in the hand as a result. The riveting of the handle to the pan also seems to be different, and I assume it's a cheaper way to rivet them together, but I see nothing to suggest it won't hold for a lifetime so this is really just a minor aesthetic change in my opinion.
Would these differences be worth saving $30-40 at full price? I don't know, but at the sale price this pan was over $100 less than the regular All-Clad line, and for the generally high level of performance and construction you can't go wrong at that price. If you don't already have a high-end fry pan and can find this one one sale it's easy to recommend as an excellent value when trying to fill out your kitchen with high quality cooking hardware.
I copied this from the FAQ page on All-Clad website, the best cookware in the world;
20. What are the differences between All-Clad and Emerilware?
All-Clad bonded cookware is made in Canonsburg, Pennsylvania. All-Clad offers the best in professional cookware and utensils, for an ultimate cooking experience. Emerilware is the result of the successful collaboration between All-Clad and chef Emeril Lagasse, and offers high-quality colorful and authentic cookware. Emerilware is made in China.
New info, alot simpiler then what I had before.
Extra info: for Stainless Steel cooking which is very non-stick if done right. Never cook with higher temp. than 1/2 throttle, I usually dont need that much heat. Dry heat pan long enough. When you drop water on it, and it sizzles the pans not ready yet, the pores are opening and closing. When the water just rolls around evaporating slowly the pan is ready to cook on, get used to the warm up time. For eggs add a little oil, I prefer Coconut oil because its very healthy. For meat and Bacon, oil is your choice but not nessecary, it will stick at first so dont try to move it. After a few minutes it will release, if a little brown is left stuck to pan the heat was too high, but no problem scrape and fresh oil before the eggs go in.
Clean up is easy, a scrubbing sponge works nicely. Discoloration, and burnt resin usually on the bottom flame side, I use "Bar Keepers Freind, Cookware" about once a week