Emeril Stainless Steel Fry Pans

I bought this 8 inch Emeril Stainless fry pan because it was a few dollars cheaper than the 8 inch Emeril Pro-Clad fry pan.Big difference.First off, the aluminum and copper disk on the bottom of this pan looks cheap and does not distribute heat evenly.But the biggest flaw is that the handle is heavier than the rest of the pan making it very difficult to balance on a gas stove top.I couldn't keep it from falling over no matter how I tried.Who is the design wizard that came up with this pan?I sent it back and bought the Pro-Clad version for a few dollars more.The Pro-Clad has three layers of stainless and aluminum all the way up the sides, so heat distributes evenly and the weight and balance are perfect.Much happier now.Not sure if all the Emeril Stainless Fry Pans are handle heavy, but this 8 inch one is a clunker.Don't waste your time or money on this poorly designed pan.

FWIW, I have only used this Emeril 10 inch stainless steel with copper and aluminum and stainless bottom once!That was tonight.This is NOT the Emeril Pro Clad which I have not been able to find in a single fry pan.Since this pan was on sale today at Macy's for $29.99 and even less with coupon, I decided to give it a try.

Even though I am a 'senior citizen', I have never used a stainless fry pan.I read all the reviews for the different brands and read how many people complained of food sticking, difficult clean up, staining, etc.So, I decided to research exactly how to cook with stainless before ever getting any.

So, bought this today and decided to cook pork chops tonight.The instructions that came with the pan are a little different than what I read about how to cook with stainless on line.I followed the on line directions.I first washed the pan and dried it.Allowed my chops to sit out for about 15 minutes to get closer to room temperature and dried them with paper towel before seasoning them.I then turned my electric glass top stove on to medium and allowed the pan to get hot and then added a small amount of evoo to coat.When that began to shimmer, I added my chops and left them alone for about 6 minutes.After 6minutes I gently tried to raise one chop and it came right up as did the other one.I turned them over and left them alone again for another6-7 minutes.I also added chopped onions just after I turned them over.Well, they came out beautifully!Great caramalized onions, nice juicy chops, terrific gravy from the drippings.

Nothing stuck nor burned.I immediately wiped the pan out and filled with hot water and placed back on the same burner to sit while we ate.After dinner I washed it up and noticed just a few spots on the pan where the meat had sat.I used a tiny amount of barkeepers friend on a sponge and wiped it with hot water and it came perfectly clean.No scrubbing.It is nice and shiny just like it was before I used it.

Now if I can do this, I am sure better cooks and even those like me can use this pan with ease.

Also, the handle remained cool to the touch and the pan sat very level on my stove.

The instructions that came with the pan that I DID NOT USE, said to add oil to a cool pan and then heat over medium heat until oil became hot, then add food.When I researched how to cook with stainless steel, I read that you should add oil only to a hot pan, so that is what I did. It worked well for me, so will continue to use that method.

I will now look for the 12 inch pan with lid.If I become disappointed with this pan, I will definitely post an updated review.But, right now I am thrilled with it.

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So far I like this pan.It's my first stainless fry pan and am getting the hang of it.I found that pre-heating is key.I preheat for about 5 minutes on med heat (have an older electric stove) before I try to fry or scramble eggs and they don't stick.Only thing I don't like is I feel the handle is just a hair too heavy.When the pan is empty (preheating) it leans just a tiny bit toward the handle and I would think that would reduce effectiveness/evenness of heating.Other than that one thing, I really like the pan.Handle stays cool and it's easy to clean.

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there are several things I like about this pan, it's stainless steel, has a copper core and does the job I bought it for. The one problem is that the pan is very light weight, and the handle is nice and heavy, which means that it's very easy to tip while you're cooking. Still, at it's price, I can't really complain.

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I bought this to supplement a 10 piece set and am happy with it.It does discolour but that is just part of what these pans do.Very nice, substantial, everything I was looking for.Now I just have to learn to cook with lower heat settings as this cookware is makes very efficient use of the heat!

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