All-Clad Stainless Steel Vs. Emeril Stainless Steel

nifheim Posted: Mar 31, 2007 11:53 PM

All-Clad Stainless Steel Vs. Emeril Stainless Steel

I want to know if anyone knows the true diff (outside of emeril having a copper bottom to his pans) of these sets besides price.

Thank you!

portjeffbride Posted: Apr 01, 2007 12:37 AM

Re: All-Clad Stainless Steel Vs. Emeril Stainless Steel

If the emeril pots are cheaper, it may be that all clad has an aluminum core sandwiched between steel on the base and the walls of the pot, while emeril has a copper bottom, with no cladding in the walls.

the net effect would be that the all-clad would distribute heat not only from the bottom, but also the sides, while the emeril pots wouldn't....
this is just a guess... while I know the all-clad, I'm guessing with the construction of the emeril pots, based on the copper bottom description...

the way to check is to see if the emeril pots have clad walls.... if that's the case, I'd get the all-clad becuase it distributed heat better, especially if you enjoy cooking....

(also, try to avoid nostick.... the chemicals enter the food, and the pots don't wear well...)

nifheim Posted: Apr 01, 2007 12:56 PM

Re: All-Clad Stainless Steel Vs. Emeril Stainless Steel

I completely agree with non-stick exception I only have a single fry pan in nom-stick.

Thank you for the insight for both pans. I know copper is great for heat which ewear has but i prefer the all clad stainless steel for versatility since i am not a prof. chef (i will be taking pro. chef classes next year for my enjoyment) but couldn't comprehend what the real deff. was with emeril's line vs. All-Clad's since All-Clad makes Emerilware. I picked up both sets of pots in the store and huge weight different and feel. All-Clad SS is much heavier and balanced in my mind so I am sticking with that.

Now I must really fig. out what knives I truly want. I really love Global but I find it too expensive so I went with WUSTHOF TRIDENT OF AMERICA GRAND PRIX II 10PC/BLOCK I hope this is a good since I do plan to go to school and need a knife set.

eelharas4700 Posted: Apr 01, 2007 02:20 PM

Re: All-Clad Stainless Steel Vs. Emeril Stainless Steel

i was going to go with the emeril pans....but to be honest they are really heavy!

portjeffbride Posted: Apr 01, 2007 02:26 PM

Re: All-Clad Stainless Steel Vs. Emeril Stainless Steel

I have a word of kitchen tool advice for all brides who would like more info on quality / features

susbscibe to cooksillustrated.com (I believe it's under $30/year)

besides getting AMAZING classic recipes that have been re-worked until they are perfect, they actually test all pots , knives, appliances, garlic presses..... and compare brands/model #'s and prices. Many times, the most expensive is NOT the winner!

nifheim Posted: Apr 01, 2007 03:05 PM

Re: All-Clad Stainless Steel Vs. Emeril Stainless Steel

TANK U

GinaZ Posted: Apr 01, 2007 03:14 PM

Re: All-Clad Stainless Steel Vs. Emeril Stainless Steel

I went to an event at Bloomingdales and they had all clad reps there. I asked them the difference and they said that regular all clad is a copper core and emrils have copper, but not all over- only on the bottom or something. I can't remember exactly what they said. They said the emril stuff is very good and is great if you are paying for it yourself. They said it is the perfect set if you havea second home. But they said overall regualr all clad is just better. But if you are not a big cook and never will be- emril would be a good choice. But if you plan to cook a lot go with the regualr all clad. HTH!

nifheim Posted: Apr 01, 2007 03:39 PM

Re: All-Clad Stainless Steel Vs. Emeril Stainless Steel

thanks i appreciate it.. signed up for the site too to read reviews and get more ideas. I really am still a bit lost with my knife set. I am glad that i switched from global after reading that review but i still not sure the exact set of Wusthof - i am at now Classic set instead of grand prix 2 since i have heard eh remarks about it.

So tough- i guess i am going to pick some chef's brains apart that i have seen on campus and see if they are kind enough to recommend a knife set that won't break the bank but would be suitable for when i take cooking classes.