Emeril Stainless 3 Quart Saute Pan with Lid

The best pan I have ever owned!
Throughout my married life, I have owned and used non-stick cookware. After expanding my cooking knowledge through good cooking magazines and shows like "Emeril Live!", I came to see that there were some 'holes' in my kitchen supplies. I like to cook many dinners on top of the stove, and so I often sauté meats and make sauces. In order to make the finest-tasting sauce, you need the fond--bits of sautéed meat--that sticks to the bottom of the pan. When you sauté in a non-stick pan, there is no fond. I purchased the Emerilware 3 qt. stainless steel sauté pan after reading about the line. I also trust the All-Clad brand, and respect Emeril Lagasse. After using it several times, I have to say that this is the FINEST pan I have ever owned. It is a thing of beauty, it is heavy-sturdy, it cooks the foods beautifully, and it cleans easily. The handle stays cool during cooking, and the helper handle is a great aid for pouring out the cooked result. I...

Incredible Pan!
I own a four Emerilware pieces, but this is by far the one I use most. It's deep, it's wide without being too big, and with the glass lid I can easily keep an eye on anything I'm cooking in it.

It's made out of a nice heavy stainless steel, with a heavy bottom you want to evenly heat whatever is in it. And both handles can usually be handled with bare hands, even while cooking, the way they're made.

I especially love how I can start something on the stove top burners, then put the lid on and toss it in the oven to finish. This is great when you want to braze some chicken in a little oil to get a nice crispy skin, or sear the outside of beef or a steak, before finishing cooking in the oven.

I've even made fried chicken in it (one of the user photos is of this).

This is definitely the best pan I have ever purchased!

Very versatile pan
I own this as part of the 10 piece emerilware stainless kit. This is by far my most used pan. I saute cutlets in it and make a pan sauce from the fond that forms. I also cook risotto and braise in it. The heavy bottom distributes heat to beautifully caramlize onions without burning. It is heavy but I like this pan so much I even travel with it when going on extended trips with a kitchen available! All i need is this pan and my tongs and Le Creuset spatula if I had to choose out of all my kitchenware.

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