September 26, 2020

Emeril by All-Clad E98307 PRO-CLAD Tri-Ply Stainless Steel Fry Pan, 12-Inch, Sliver

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. This kitchen workhorse will serve you faithfully while preparing everything from your daily breakfast cooking to weeknight sauteed meals.

Product Features

  • 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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2 thoughts on “Emeril by All-Clad E98307 PRO-CLAD Tri-Ply Stainless Steel Fry Pan, 12-Inch, Sliver

  1. Great pan, if you know a few tricks There is a learning curve to cooking/cleaning stainless steel if you’ve only used nonstick pots and pans in the past. First, when cooking don’t go above medium heat. Stainless steel heats evenly, quickly, and cooks at a lower heat level than nonstick pots do. With the stainless steel I don’t set the heat setting higher than a 5, usually more of a 3 to 4 (goes all the way to 9 on my cooktop). With my nonstick pans, I had to set the heat around 7 or 8 to get the same results.For…

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  2. You have to know what you’re doing I own the 10-piece Pro-Clad set, and the 12-inch pan. It took me a couple of weeks to learn how to use these pans. At first, everything was sticking, and cleanup was a hassle. But, I didn’t give up, and read up on how to properly cook with stainless steel pans. When the directions tell you to cook at a lower temperature, pay attention! that turns out to be the key – properly managing the temperature. It turned out that even though I *thought* I was cooking at a lower temp, I really needed to…

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