Made in China?

[Pluff Mudder]

Originally Posted by Bentley Green

If you get it though, DO NOT EVER let any of the cookware get screaming hot though!!!
The clad bottoms could melt and separate. Use only low to medium heat.

How do you sear anything if you can't let the pans get hot enough?

[Bentley Green]

You can get them hot enough to sear, but as soon as the pans come up to temp, you gotta get your steak in quick!!

The cold meat will bring the temp of the pan down slightly, but to a safe level where there is no danger of the pot or pan being destroyed. And the steak will continue to sear.

Medium high should do it. But no higher than that. Trial and error is key. Have the oil and the seasoned steak standing by so that as soon as the pan is hot enough, you're ready and good to go.

I've read articles where consumers have put an Emerilware SS pan on the stove, turned to heat up on high and forgot about them! Or they use one of the small pots to boil water, the water evaporates out and the pot gets too hot and begins to melt on the bottom and destroy!!

Now, you know. That is just plain and stupid neglect and abuse!! Of course, the pan can be replaced, but why be so neglegent in the first place to let that happen?

When sauteing things like onions or the trinity (onions, green pepper and celery), I just use medium heat, since no searing is needed and the only thing that I want is to just cook the trinity until soft tender and transparent.

[PicBuddy]

Originally Posted by Bentley Green

If you get it though, DO NOT EVER let any of the cookware get screaming hot though!!!
The clad bottoms could melt and separate. Use only low to medium heat.

Of course, if you're boiling water in the pots, you can use high heat to get the water madly hot.:madass:

Well, considering that the melting temperature of iron is 2800 F, certainly you must mean the surface coating? What exactly melted on yours? Just curious....

[Bentley Green]

Nothing melted on mine, thank God.

But I DID hear stories that some people have abused them, and that's what causes the problem.

If this ever happens to any of you, DON'T MOVE THE POT OR SKILLET! Leave it there and just turn off the heat until the pan has cooled to a safe temp.

Things will just get worst if you move the pan, such as the clad falling off and possibly dropping on your feet! You're on your way to the hospital then.

A small warning now comes with the cookware on this. I saw it in one of the saute skillets at Macy's.

[PicBuddy]

Originally Posted by Bentley Green

Nothing melted on mine, thank God.

But I DID hear stories that some people have abused them, and that's what causes the problem.

If this ever happens to any of you, DON'T MOVE THE POT OR SKILLET! Leave it there and just turn off the heat until the pan has cooled to a safe temp.

Things will just get worst if you move the pan, such as the clad falling off and possibly dropping on your feet! You're on your way to the hospital then.

A small warning now comes with the cookware on this. I saw it in one of the saute skillets at Macy's.

Hmmm.... Sounds like some isolated incidents. Come to think of it though I did see some warning label on a clad pan recently. Don't remember exactly what it said though.

Personally, if the ware says that it will go to a certain temp, I will take it there if I want, with no worries. Anything we have bought recently has a high rating temp in the manual or instructions that come with it. And we've been getting items with a lifetime warranty.

And BTW, Bed Bath and Beyond is totally supportive, fair and hassle free when it comes to honoring a warranty on their products. Just a month ago we had a saucepan (made in China BTW) which we bought in January for $21. It's one of the most common brands they have at BB&B. Handle broke off. Took it back, (had the receipt but they didn't ask for it) and we were instantly offered a full cash refund or store credit. Since they were so fair, we bought one twice as expensive, and we are very happy with it.

I am glad you mention this, as when at Kohl's, I am not only going to look and see where the cookware is made, but I'm also going to pay particular attention to the warranty on it. Because I have a feeling that we will be coming home with some new toys...

(My wife is looking at the Le Creuset website now... Yikes.... Now where is that last credit card statement...)

[BerryBaby]

PB, have you thought of getting a blog? You have great info and should share it with a bigger audience. Just a thought.

[PicBuddy]

Originally Posted by BerryBaby

PB, have you thought of getting a blog? You have great info and should share it with a bigger audience. Just a thought.

Hey thanks, that's very kind of you. But to be honest I don't think my cooking skills are up to par enough to do a proper blog. I actually skipped a few years of watching Food Network until some time around January when Guy Fieri came to a Pizza place in our town. It was the second time here as he was at a Diner about 5 miles away (which ended up being on Diners Drive Ins and Dives 2nd episode), yet the Pizza place has not aired yet that I know of. So we got Food Network, again and accidentally got all interested in Next Food Network Star... That show was way too addicting! Hahaha

(BTW, the Japanese language at the top of this says "Kanpai" (Pronounced with an M instead of an N.) The correct meaning is "Dry The Cup" as in drink everything. Also means "Cheers!"

[Food Network Fan]

You certainly seem to have posts more appropriate for a soapbox foodie blog. Considering most of your very lengthy posts usually have nothing to do with the Food Network. Most forum comments are far more brief.

[Bentley Green]

Originally Posted by PicBuddy

Hmmm.... Sounds like some isolated incidents. Come to think of it though I did see some warning label on a clad pan recently. Don't remember exactly what it said though.

Personally, if the ware says that it will go to a certain temp, I will take it there if I want, with no worries. Anything we have bought recently has a high rating temp in the manual or instructions that come with it. And we've been getting items with a lifetime warranty.

And BTW, Bed Bath and Beyond is totally supportive, fair and hassle free when it comes to honoring a warranty on their products. Just a month ago we had a saucepan (made in China BTW) which we bought in January for $21. It's one of the most common brands they have at BB&B. Handle broke off. Took it back, (had the receipt but they didn't ask for it) and we were instantly offered a full cash refund or store credit. Since they were so fair, we bought one twice as expensive, and we are very happy with it.

I am glad you mention this, as when at Kohl's, I am not only going to look and see where the cookware is made, but I'm also going to pay particular attention to the warranty on it. Because I have a feeling that we will be coming home with some new toys...

(My wife is looking at the Le Creuset website now... Yikes.... Now where is that last credit card statement...)

You're welcome.

The warranty is a lifetime one on all pieces.

As a matter of fact, I've had the Emerilware since '05. No problems to date.

When you cook something very starchy such as rice, pasta or potatoes, a white slight milky-like film will be left in the bottom. Just use some Wright's Copper or Stainless Steel cleaning paste to get this out anf the pots will once again shine like new!

Even though the instruction pamplet says that the cookware is dishwasher safe, I wash it by hand anyway.

Also, it you cook something that may stick such as bacon, panchetta or steak, if the are making a sauce or gravy behind it, those bits will come up very easily and flavor the sauce. Makes for easy cleaning. Otherwise, just soak the pan for a few minute os use some Dawn Power Dissolver.